Ingredients for Mexican Benedict
- White Vinegar
- 4 large eggs
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Prepared Polenta
- Olive Oil
- Smoked Cheddar Cheese
- 1 cup salsa
- 4 teaspoons sour cream
- Hass Avocado
- Green Onions
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How to Make Mexican Benedict
- **Prepare the Eggs:** Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. Add 1 tablespoon of white vinegar. Reduce heat to a simmer.
- **Poach the Eggs:** Gently crack each egg into a separate cup. Create a swirling motion in the simmering water and carefully slide each egg into the water. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
- **Cook in Batches:** Cook 4 eggs at a time. Remove the poached eggs with a slotted spoon and place them on a plate. Cover to keep warm.
- **Prepare the Polenta:** Slice the cooled polenta into 8 rounds (about 1/2 inch thick).
- **Season the Polenta:** In a small bowl, combine 1 teaspoon chili powder and 1/2 teaspoon garlic powder.
- **Dust with Spices:** Lightly dust both sides of each polenta round with the chili-garlic powder mixture.
- **Cook the Polenta:** Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Cook the polenta rounds for approximately 3 minutes per side, or until golden brown and crispy.
- **Keep Warm:** Remove the polenta from the skillet and keep warm until ready to assemble.
- **Assemble the Mexican Benedict:** Place two polenta rounds on each of four plates.
- **Top with Deliciousness:** Top each serving with one poached egg, 2 teaspoons of cheese, 1/4 cup of salsa, 1 teaspoon of sour cream, avocado slices, and a sprinkle of green onions.
- **Serve Immediately:** Enjoy your delicious and easy Mexican Benedict!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
22g
Fat
73g
Carbs
5g
