Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa
5
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This robust breakfast or brunch recipe is bursting with fresh Mexican flavours.
Ingredients
White vinegar
1 tbsp(s)
Raw egg
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
Tomato
2 medium, seeded, diced into 1/4-inch pieces
Tomatillo
½ cup(s), chopped, boiled until soft (3 medium husked tomatillos)
Jalapeño pepper
1 small, seeded and diced (do not touch seeds hands)
Red onion
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(es), freshly ground
Instructions
1
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.
2
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.
3
To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
4
To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.
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