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.
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
Tips
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.
This recipe is an excellent source of protein, iron, folate and choline, and a good source of vitamin A and potassium.
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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.