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.
This recipe is an excellent source of protein, iron, folate and choline, and a good source of vitamin A and potassium.