Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa
4 large, at room temperature
1 tsp(s), ancho-variety
8½ oz, from a 17 oz prepared polenta log
1 medium, ripe, Haas, diced into 1/4-inch pieces
2 medium, seeded, diced into 1/4-inch pieces
½ cup(s), chopped, boiled until soft (3 medium husked tomatillos)
1 small, seeded and diced (do not touch seeds hands)
Uncooked red onion(s)
¼ cup(s), sliced, diced into 1/4-inch pieces
2 tbsp(s), fresh, chopped
Fresh lime juice
¼ pinch, freshly ground
- To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
- To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
- To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
- To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.