In a large fry pan, bring 4 cups water and salt to a boil. Gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, for 2 minutes.
Add Feta cheese, green chiles, half of the green onions and garlic powder and season with salt and pepper. Cook, whisking constantly, for 3 minutes.
Carefully crack the eggs onto the polenta. Cover and cook over low heat until egg whites are set but yolks are still runny, 6-7 minutes.
Remove from heat and top with salsa verde, avocado, cilantro, remaining green onions and additional Feta cheese. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/green-chile-polenta-with-eggs/