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.