To make vegan eggs: Bring water to a boil. Add in the nutritional yeast + spices, and stir until they dissolve. Add in the polenta and continue stirring; cook an additional 5 minutes, until polenta has thickened and starts to bubble. Remove from heat.
Grab a large sheet of tin foil, approximately 9 x 13. Lay flat on counter. Pour polenta contents onto the middle of foil (be careful not to let it ooze onto the floor!). To wrap, grab opposite ends of the foil and lift up, curling ends of foil over and pressing to secure. This will resemble a large burrito. Once wrapped, transfer to a plate and pop in the fridge for one hour or overnight.
To cook, unwrap your polenta burrito and cut into 1-inch slices. Heat cooking oil in a large frying pan (or use a non-stick pan for oil-free option). Add polenta slices to heated pan and cook for 2-3 minutes on each side until heated through and slightly browned.
To assemble: toast english muffins; then top with polenta slices, lettuce, tomato, and a generous dollop of avocado. Munch.