Prep 5 mins
Cook 10 mins
Simple to put together, yet fancy enough for a special brunch or quick enough for a weekday dinner.
Make and share this Mexican Benedict recipe from Food.com.
- 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.
- 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.
- 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.
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!