Mexican Benedict

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon vinegar
• 8 large eggs
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 17 ounces prepared polenta, log
• 2 tablespoons olive oil
• 1 cup smoked cheddar cheese
• 2 cups salsa
• 1/2 cup sour cream
• 1 hass avocado, diced
• 2 green onions, sliced

Recipe

• 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. cook 4 eggs at a time. remove eggs to a plate with a slotted spoon; cover to keep warm.
• 2 to make polenta: slice polenta into 8 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 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 assemble, place two polenta rounds on each of 4 plates. top each with an egg, 2 t cheese, 1/4 cup of salsa, 1 t sour cream, avocado and green onion.