Recipes
Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa


Core Recipe
Servings | 4
Preparation Time | 30 min
Cooking Time | 15 min
Level of Difficulty | Moderate

breakfast | This festive breakfast or brunch recipe is bursting with all the flavors and freshness from south of the border. It's sure to satisfy any Mexican food lover!


1 Tbsp white vinegar
4 large egg(s), at room temperature
1 tsp chili powder, ancho-variety
1/2 tsp garlic powder
8 1/2 oz polenta, sliced into four 1/2-inch rounds (use half a 17 oz prepared polenta log)
1 Tbsp olive oil
1 medium avocado, ripe, Haas, diced into 1/4-inch pieces
2 medium tomato(es), seeded, diced into 1/4-inch pieces
1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
1 medium jalapeno pepper(s), seeded and diced (do not touch seeds with bare hands)
1/4 cup red onion(s), diced into 1/4-inch pieces
2 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
2 tsp olive oil
1/4 tsp table salt
1/4 tsp black pepper, 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.