
Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa
3 - 8
PersonalPoints™ 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(s)
Raw egg(s)
4 large, at room temperature
Chili powder
1 tsp(s), ancho-variety
Garlic powder
½ tsp(s)
Cooked polenta
8½ oz, from a 17 oz prepared polenta log
Olive oil
1 tbsp(s)
Avocado
1 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), sliced, diced into 1/4-inch pieces
Cilantro
2 tbsp(s), fresh, chopped
Fresh lime juice
2 tbsp(s)
Olive oil
2 tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch, freshly ground