Description
Indulge in this rich and flavorful Poached Eggs over Creamy Polenta with Sautéed Mushrooms and Truffle Oil. The perfectly poached eggs, creamy polenta, and earthy mushrooms come together for a gourmet breakfast that’s quick and easy to prepare.
Ingredients
– 4 large eggs
– 1 cup polenta
– 4 cups vegetable or chicken broth
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp white vinegar
– 2 tsp truffle oil
– Salt and pepper to taste
– Chopped fresh thyme for garnish
Instructions
1. 1. Bring the broth to a boil in a medium saucepan. Slowly whisk in the polenta and reduce heat to low. Cook, stirring frequently, until polenta is thick and creamy, about 15-20 minutes. Season with salt and pepper.
2. 2. In a skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute more. Season with salt and pepper.
3. 3. Bring a large pot of water to a gentle simmer and add the white vinegar. Crack each egg individually into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny.
4. 4. To serve, spoon the creamy polenta into bowls. Top with the sautéed mushrooms, then carefully place the poached eggs on top. Drizzle with truffle oil and garnish with fresh thyme.
Notes
For a richer polenta, you can use half broth and half milk. The truffle oil adds a luxurious flavor, but you can substitute regular olive oil if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: American