Polenta Cakes with Poached Eggs, Guacamole, and Pumpkin Salsa | Louisiana Egg Commission
Ingredients 4 large EGGS 3 cups polenta, cooked 2 Tbsp. oil 2 ripe avocados 3 Tbsp. red onion, chopped 1 clove garlic, minced 1/4 cup tomato, chopped 1 tsp. cil
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Ingredients
- 4 large EGGS
- 3 cups polenta, cooked
- 2 Tbsp. oil
- 2 ripe avocados
- 3 Tbsp. red onion, chopped
- 1 clove garlic, minced
- 1/4 cup tomato, chopped
- 1 tsp. cilantro, chopped
- 2 tsp. lemon juice, to taste
- salt
- pepper
- 1/2 cup pumpkin seeds, toasted
- 1/2 white onion, roughly chopped
- 2 cloves garlic
- 1/2 serrano pepper
- 3 cups chicken stock
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