Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Categories: breakfast, dinner, nondairy, not tried

Ingredients

• 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 cooked cornmeal, from a 17 oz prepared polenta log, cut into four 1/2-inch rounds
• 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 small 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

Directions

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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