First, make the pickled red onions. Put the onions in a small bowl and pour 2 tablespoons of the vinegar and salt over the top. Stir until the onions are well coated. Let the onions sit in the vinegar, stirring frequently. They need to sit for at least 15 minutes.

Toss the beans, avocado, cilantro, onions, 1 tablespoon of the oil, remaining tablespoon of vinegar, and salt and pepper, to taste in a small bowl. Set aside while you cook the polenta.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3-5 minutes per side. You can do this in two batches if you don't have a large enough skillet. Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.

There should be enough oil left in the skillet you cooked the polenta in, but if there is not, add a little more. Add the eggs to the skillet, cover, and cook until the edges are crispy and the yolk and whites are set, 2 to 3 minutes. Season with salt and pepper to taste.

Top the polenta with the eggs and avocado bean salsa. Sprinkle with a little salt and pepper and more cilantro leaves. Serve immediately.