Poached Eggs & Polenta Recipe

Poached Eggs & Polenta Recipe
Poached Eggs & Polenta Recipe photo by Taste of Home
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Poached Eggs & Polenta Recipe

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We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, PA
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
  • 6 pieces Canadian bacon
  • 2 teaspoons white vinegar
  • 6 large eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sherry, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm.
Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach.
For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately. Yield: 6 servings.
Originally published as Poached Eggs & Polenta in Breakfast & Brunch Bookazine 2015, p49

Nutritional Facts

1 serving (calculated without sherry): 269 calories, 13g fat (6g saturated fat), 213mg cholesterol, 788mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 16g protein.

  • 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
  • 6 pieces Canadian bacon
  • 2 teaspoons white vinegar
  • 6 large eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sherry, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  1. Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm.
  2. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.
  3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach.
  4. For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately. Yield: 6 servings.
Originally published as Poached Eggs & Polenta in Breakfast & Brunch Bookazine 2015, p49

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