Mexican Benedict

Submitted by KelBel

"Simple to put together, yet fancy enough for a special brunch or quick enough for a weekday dinner."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon white 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

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. 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.

Reviews

[lazy gourmet]

This recipe sounded too interesting to pass up! I did it as posted and it was messy runny gooey cheese egg goodness! The only suggestion I can come up with is to use the thickest polenta log you can find - I used the standard skinny log but would have liked more substance on the bottom. This is definately a keeper! Thanks for posting KelBel!