Polenta Cakes with Poached Eggs, Guacamole and Pumpkin Seed Salsa
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
- Nutritional Information
Per serving: 1/4 of recipe
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.
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.
- 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.