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Soft Polenta Eggs
Soft Polenta Eggs
- Preparation time 25 mins
- Serves 2 people
- Download as PDF
- Publication
Ingredients
4 eggs, room temperature
400ml water
100ml milk
100g instant polenta
50g butter
Salt, pepper
50g Parmesan cheese (plus a little for topping)
200g mushrooms (enoki, oysters or button are ideal)
12 basil leaves
1 lemon
3 tbsp olive oil
Method
- Bring the milk and water to a simmer, then whisk in the polenta. Turn down the heat and stir until smooth. Cook for another minute or so until thickened slightly. Remove from heat, stir in butter, parmesan and a little lemon juice, season with salt and pepper.
- Heat half the olive oil in a non-stick frying pan. Cut the base from the mushrooms, prise apart.
- Fry mushrooms in oil for one minute, just until lightly cooked but still have a little texture & structure to them. Season with salt and pepper.
- Poach the eggs in gently simmering water with a little lemon juice and salt until cooked, this will take 2-3 minutes. Remove with a slotted spoon. Season with salt and pepper. For help poaching eggs perfectly visit this recipe here.
- Spoon the polenta into a deep dinner plate, top with mushrooms, arrange the poached eggs on top, and finish with torn basil, a little lemon juice, olive oil and shaved Parmesan.
