Polenta Rounds with Fried Eggs and Avocado-Bean Salsa

Ingredients

• 1 (15.5-ounce/439-g) can pinto beans, rinsed
• 1 avocado, chopped
• ½ cup fresh cilantro leaves, plus more for serving
• ¼ cup quick-pickled red onions
• 2 tablespoons olive oil, divided, plus more if needed
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper
• 8 cooked polenta rounds, sliced ¾ inch (2 cm) thick
• 4 large eggs

Instructions

1. In a small bowl, gently toss the pinto beans, avocado, cilantro, pickled red onions, 1 tablespoon olive oil, red wine vinegar, ¾ teaspoon salt, and ¾ teaspoon pepper. Set aside while you cook the polenta and eggs.
2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the polenta rounds and season lightly with salt and pepper. Cook until golden brown and crisp, 3 to 5 minutes per side, working in two batches if needed.
4. Transfer the crisp polenta rounds to a plate and cover loosely with foil to keep warm.
5. Leave about 1 tablespoon oil in the skillet, adding a little more if needed. Crack in the eggs, cover, and cook until the whites are set, the edges are crisp, and the yolks remain soft, 2 to 3 minutes. Season to taste.
6. Top the warm polenta rounds with the fried eggs and avocado-bean salsa. Finish with extra cilantro, salt, and pepper, then serve immediately.