
Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa
8
6
6
SmartPoints® value per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
This robust breakfast or brunch recipe is bursting with fresh Mexican flavours.
Ingredients
White vinegar
1 Tbsp
Egg(s)
4 large, at room temperature
Chili powder
1 tsp, ancho-variety
Garlic powder
½ tsp
Cooked polenta
8½ oz, from a 17 oz prepared polenta log
Olive oil
1 Tbsp
Avocado
1 item(s), medium, ripe, Haas, diced into 1/4-inch pieces
Fresh tomato(es)
2 medium, seeded, diced into 1/4-inch pieces
Tomatillo
½ cup(s), chopped, boiled until soft (3 medium husked tomatillos)
Jalapeño pepper(s)
1 small, seeded and diced (do not touch seeds hands)
Uncooked red onion(s)
¼ cup(s), chopped, diced into 1/4-inch pieces
Cilantro
2 Tbsp, fresh, chopped
Fresh lime juice
2 Tbsp
Olive oil
2 tsp
Table salt
¼ tsp
Black pepper
¼ pinch, freshly ground