Description
Poached Eggs over Creamy Polenta with Mushrooms & Truffle Oil
Ingredients
Scale
- 4 large eggs
- 4 cups water
- 1 cup polenta
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1/4 cup milk
- 2 tablespoons truffle oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Bring 4 cups of water to a gentle simmer in a saucepan.
- Carefully crack the eggs into the simmering water and poach for 4-5 minutes, until the whites are set and the yolks are still runny.
- In a separate saucepan, bring the milk and 1/4 teaspoon of salt to a simmer. Slowly whisk in the polenta and cook, stirring frequently, until thickened, about 5-7 minutes.
- In a skillet, melt the butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- To serve, spoon the creamy polenta into bowls and top with the poached eggs. Drizzle the mushrooms and polenta with the truffle oil and season with black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg