MEXICAN BENEDICT
Make and share this Mexican Benedict recipe from Food.com.
Provided by KelBel
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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. Cook 4 eggs at a time. Remove eggs to a plate with a slotted spoon; cover to keep warm.
- To make polenta: slice polenta into 8 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 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 assemble, place two polenta rounds on each of 4 plates. Top each with an egg, 2 T cheese, 1/4 cup of salsa, 1 T sour cream, avocado and green onion.
Nutrition Facts : Calories 498.8, Fat 39.2, SaturatedFat 14.7, Cholesterol 465.3, Sodium 1126, Carbohydrate 16, Fiber 5.7, Sugar 5.5, Protein 23.8
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