Poached Eggs with Creamed Polenta, Sautéed Greens & Mushrooms

Poached Eggs with Creamed Polenta, Sautéed Greens & Mushrooms

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 1, 2018.
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Polenta should be loose and creamy when serving, if it’s a little thick, simply add a few tablespoons boiling water and mix well.

Ingredients

Polenta

  • ½ cup grated Parmesan cheese
  • 1½ cups water
  • ½ cup milk
  • ½ cup vegetable stock
  • ½ teaspoon salt
  • ½ cup fine polenta
  • 1 tablespoon butter

Eggs

  • 1 teaspoon white vinegar
  • 4 eggs

Greens and Mushrooms

  • ½ leek
  • 200g swiss brown mushrooms
  • ¼ teaspoon salt
  • ½ bag baby kale leaves
  • 1 tablespoon butter

To Serve

  • 2-3 teaspoons porcini and almond powder

Steps

  1. Bring a medium pot of water to a simmer. Grate Parmesan; slice leek 0.5cm; cut mushrooms into quarters. Set all aside.
  2. In a medium pot, bring water, milk and stock to a simmer. Reduce heat to low-medium and whisk through salt and polenta. Allow to simmer for 10-15 minutes, stirring regularly, until soft and creamy. Stir through butter and Parmesan and season to taste.
  3. While polenta cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek and mushrooms for about 5 minutes, until browned.
  4. Once mushrooms are cooked, toss through salt, baby kale and butter for about 1 minute, until wilted. Season to taste.
  5. When polenta has 5 minutes remaining, add vinegar to pot of simmering water. Crack eggs into pot of water and cook for about 2 minutes (4 minutes for hard poached). Remove from pot using a slotted spoon (to drain excess water) and set aside.
  6. To serve, spoon creamed polenta onto plates, pile over sautéed greens and top with eggs. Sprinkle with porcini and almond powder. Season with freshly cracked black pepper, if desired.

Nutritional Information

Energy 2320 kj
554 kcal
Protein 31.2g
Carbohydrate 32.1g
Fat 34.1g