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 Mexican flavors, crisp polenta rounds, and an abundance of fresh vegetables. The addition of vinegar to the water helps keeps your eggs intact while poaching. You can amp up the flavor of the polenta base by incorporating cumin, paprika, or a touch of cayenne pepper into the spice mixture. Tomatillos are commonly found in salsa verde, but here they are part of a variety of vegetables, where they add their signature tangy flavor. If you really want to feel the heat, consider adding jalapeño peppers (hot) or serrano peppers (hotter) to the salsa.
Ingredients
Distilled white vinegar
1 Tbsp
Egg
4 large egg(s)
Chili powder
1 tsp
Garlic powder
½ tsp
Cooked polenta
8½ oz
Olive oil
1 Tbsp
Avocado
1 item(s)
Tomato
2 medium
Tomatillo
½ cup(s), chopped
Jalapeño pepper
1 small
Red onion
¼ cup(s), sliced
Cilantro
2 Tbsp
Fresh lime juice
2 Tbsp
Olive oil
2 tsp
Table salt
¼ tsp
Black pepper
¼ tsp
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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