Mexican poached eggs over polenta with tomatillo-avocado salsa | Recipes | WW USA

Ingredients

• 1 Tbsp Distilled white vinegar
• 4 large egg(s) Egg, at room temperature
• 1 tsp Chili powder, ancho-variety
• 1/2 tsp Garlic powder
• 8 1/2 oz Cooked polenta, from a 17 oz prepared polenta log
• 1 Tbsp Olive oil
• 1 item(s) Avocado, ripe, Haas, diced into 1/4-inch pieces
• 2 medium Tomato, seeded, diced into 1/4-inch pieces
• 1/2 cup(s), chopped Tomatillo, boiled until soft (about 3 medium husked tomatillos)
• 1 small Jalapeño pepper, seeded and diced (do not touch seeds with bare hands)
• 1/4 cup(s), sliced Red onion, diced into 1/4-inch pieces
• 2 Tbsp Cilantro, fresh, chopped
• 2 Tbsp Fresh lime juice
• 2 tsp Olive oil
• 1/4 tsp Table salt
• 1/4 tsp Black pepper, freshly ground