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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
egg	8			572.0	2.88	50.24	38.04
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
polenta	17	ounces		428.6833	0.0	95.37	2.4083
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cheddar cheese	1	cup	smoked	-	-	-	-
salsa	2	cups		150.8	34.528	7.904	0.884
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
ha avocado	1	Hass	diced	428.6833	0.0	95.37	2.4083
green onion	2		sliced	38.34	8.1508	1.3774	0.6674

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.