Poached Eggs & Polenta
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, Pennsylvania
Total TimePrep/Total Time: 25 min.
- 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
- 6 pieces Jones 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
- 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.
Nutrition Facts1 serving (calculated without sherry): 269 calories, 13g fat (6g saturated fat), 213mg cholesterol, 788mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 16g protein.
Originally published as "Poached Eggs Passages" (or "Polenta Poached Eggs") in Breakfast & Brunch 2015 Bookazine
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