- 1 tbsp white vinegar
- 4 eggs
- 1 tsp chili powder
- 1 garlic clove, minced
- 8 1/2 oz. cooke polenta, from a 17 oz prepared polenta log
- 1 tbsp extra-virgin olive oil
- 1 medium ripe avocado, diced into 1/4-inch pieces
- 2 medium ripe tomatoes, seeded and diced into 1/4-inch pieces
- 1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
- 1 small jalapeno, seeded and diced
- 1/4 cup sliced red onion, diced into 1/4-inch pieces
- 2 tbsp cilantro, chopped
- 2 tbsp fresh lime juice
- 2 tsp extra-virgin olive oil
- 1/4 tsp salt
Makes 4 Servings
- 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. Remove eggs to a plate with a slotted spoon; cover to keep warm.
- To make polenta 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 1 tablespoon of 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 make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
- To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.
WW POINTS VALUE: 8 pts
Note: This recipe appears on www.weightwatchers.com. Sometimes having breakfast for dinner is just what you're craving and it hits the spot. I love poached eggs and I love Mexican salsas. If you don't have polenta, use slices of toasted whole wheat bread instead and the points will be reduced. This is a very filling Mexican meal that your whole family will love and come back for more. Ths salsa is PACKED with flavor and it also goes great with chips, chicken, fish, pork and beef as well. So if you can't go to Mexico, let Mexico come to you with this dish.