Breakfast can get pretty boring and monotonous at times. I like to switch up my breakfasts every now and then and try something fun!
This Creamy Breakfast Polenta w/ Poached Egg & Toast is a well-rounded breakfast packed full of protein and healthy energy to get you through your day. Plus, it honestly doesn't take very long to whip up (even though it might seem like it) :P
I recommend making the polenta and poached egg while the asparagus is roasting away in the oven. Polenta is low maintenance, kind of like grits and the most complicated part about making poached eggs is to make sure the water is not boiling, but simmering.
Voila- a delectable breakfast is created in no time, I hope you all enjoy!
P.S. This recipe would make a great brunch recipe if you're looking for something fun to do this upcoming weekend!
Creamy Breakfast Polenta w/ Poached Egg & Toast Recipe:
Yield: 2 Servings
Cook Time: 30 Min
Ingredients:
- ¼ Cup White Vinegar
- ½ Bunch Asparagus, Trimmed
- 2 Tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Fresh Cracked Black Pepper
- 2 Whole Eggs or Vegan Alternative
Ex: (Just Egg)
- 2 tsp Fresh Cracked Black Pepper
- 1-2 Slices of Bread, Toasted
- 1 Tbsp Butter or Earth Balance
- Polenta Recipe:
o 1 Cup Polenta
o 3 Cups Water
o 2 Cups Vegetable Stock
o 1 tsp Sea Salt
o Optional: 4-5 Fresh Sage Leaves
- Garnish: Fresh Cracked Black Pepper, Fried Sage Leaf
Directions:
1. First, gather all ingredients. Wash & dry all produce. Preheat oven to 400°F. Bring a large pot of water to a simmer with ¼ cup vinegar added. Bring an additional 3 cups of water to a boil in a medium sized pot.
2. Next, trim asparagus and toss with 2 Tbsp olive oil, 1 tsp sea salt, and 1 tsp black pepper. Layer asparagus on a sheet tray lined with parchment paper or Silpat.
3. Roast for 16-18 minutes until the asparagus is starting to char lightly.
4. While asparagus is roasting, prepare polenta by adding 2 cups vegetable stock to the 3 cups of boiling water. Add 1 tsp sea salt and 3-4 fresh sage leaves to the water over medium high heat and bring to a simmer.
5. Add the polenta and cook according to package instructions. Stir occasionally. Remove the sage leaves when polenta is finished cooking.
6. Spread cooked polenta out on a baking sheet and let cool. (Cut into circular rounds, if desired).
7. Next, prepare the poached eggs by cracking eggs into a bowl and slowly pour the eggs into the simmering vinegar water. (Make sure to swirl the water with a spoon before adding the eggs so they don’t break!)
8. Once the eggs are slightly firm, remove from the water with a slotted spoon. Sprinkle fresh cracked pepper over the top just before serving.
9. Lastly, toast your bread and butter it before serving; Garnish with fresh cracked pepper and a fried sage leaf if you’d like, enjoy!
Tips/Tricks:
- When “trimming” the asparagus, don’t use a knife. Simply snap each asparagus individually- this separates the fibrous part from the tender part of the stalk.
- I recommend making the polenta and the poached eggs at the same time, polenta is low maintenance to cook, you can poach the eggs whilst the polenta is boiling. :)
Click Link Below For Recipe PDF:
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