POLENTA ROUNDS WITH EGGS AND AVOCADO-BEAN SALSA

Polenta Rounds with Eggs and Avocado-Bean Salsa image

Number Of Ingredients 9

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1 15.5-oz. can pinto beans, rinsed
1 avocado, chopped
1/4 cup fresh cilantro leaves, plus more for serving
1/4 cup pickled red onions
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 kosher salt and black pepper
8 3/4"-thick slices cooked polenta rounds
4 large eggs

Steps:

Toss the beans, avocado, cilantro, onions, 1 tbsp of the oil, the vinegar, and 3/4 tsp each salt and pepper in a small bowl. Set aside while you cook the polenta and eggs.
Heat the remaining 1 tbsp oil in a large nonstick skillet over med-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3 to 5 minutes per side. (You can do this in two batches if you don't have a large enough skillet). Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.
There should be oil left in the skillet you cooked the polenta in, but if there's not, add a bit more. Add the eggs to the skillet and scramble. Season to taste with salt and pepper.
Top the polenta with the eggs and avocado-bean salsa. Sprinkle with a little salt and pepper, more cilantro leaves, and serve.