
Polenta Cakes with Poached Eggs, Guacamole and Pumpkin Seed Salsa

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.
large EGGS |
4
|
polenta, cooked |
3 cups
|
oil |
2 Tbsp.
|
ripe avocados |
2
|
red onion, chopped |
3 Tbsp.
|
garlic, minced |
1 clove
|
tomato, chopped |
1/4 cup
|
cilantro, chopped |
1 tsp.
|
lemon juice, to taste |
2 tsp.
|
salt and pepper, to taste | |
pumpkin seeds, toasted |
1/2 cup
|
white onion, roughly chopped |
1/2
|
garlic |
2 cloves
|
serrano pepper |
1/2
|
chicken stock |
3 cups
|
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.
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 |