Ingredients
4 large EGGS
3 cups polenta, cooked
2 Tbsp. oil
2 ripe avocados
3 Tbsp. red onion, chopped
1 clove garlic, minced
1/4 cup tomato, chopped
1 tsp. cilantro, chopped
2 tsp. lemon juice, to taste
salt and pepper, to taste
1/2 cup pumpkin seeds, toasted
1/2 white onion, roughly chopped
2 cloves garlic
1/2 serrano pepper
3 cups chicken stock
Yields: 4 servings
Directions
- COOK polenta, according to packaging. While the polenta is still warm, POUR into a baking dish so that you have an even layer, about 1″ thick. Let COOL completely, at least 2 hours or overnight. When fully cool, use a round cutter to CUT 4 rounds, approximately 5 inches in diameter.
- HEAT oil in a medium skillet and ADD the polenta cakes. COOK until they begin to crisp and release from the pan. TURN and repeat on the other side. DRAIN on a paper towel and SEASON with salt.
- CUT avocado and place it in a medium bowl. ADD onion, tomato, garlic and cilantro and MASH together. ADD lemon juice and salt and pepper to taste.
- PLACE freshly toasted pumpkin seeds, onion, garlic, serrano pepper and 2 cups of chicken stock in a blender. PUREE until smooth and then add to a high-sided skillet. COOK on high for 5 minutes, STIRRING constantly until thickened. LOWER the heat and continue to cook for 15 minutes, adding chicken stock as needed.
- MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.
- PLACE the polenta in the center of a plate and TOP with guacamole. With the back of a spoon, gently create an indentation and ADD the poached egg. DRIZZLE with warm pumpkin seed salsa and SERVE.
Insider Info
- If you’re meal prepping, eggs can be poached in advance, cooled down and heated in warm water before serving.
- Reserve some toasted pumpkin seeds for a delicious and crunchy garnish.
Nutritional Information
Per Serving: 1/4 of recipe
Calories: 545
Total fat: 29 g
Saturated fat: 5 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 17 g
Cholesterol: 190 mg
Sodium: 869 mg
Carbohydrates: 54 g
Fiber: 11 g
Sugar: 3 g
Protein: 20 g
Vitamin A: 99 mcg
Vitamin D: 1 mcg
Folate: 179 mcg
Choline: 168 mg
Calcium: 66 mg
Iron: 4 mg
Potassium: 768 mg
This recipe is an excellent source of protein, iron, folate and choline, and a good source of vitamin A and potassium.