Polenta poached egg, crispy polenta and spinach medallions are hidden under the poached eggs. The hollandaise sauce, refined with mustard, will make everything even more appetizing.
Main course For 8 pieces
500 g of ready-to-use polenta
4 tablespoons of olive oil
200 g of spinach for the salad
250 g of hollandaise sauce
3 tablespoons of grainy mustard
oil for brushing
% Daily Value*
Total Fat 118g 151%, Saturated Fat 23.9g 119%, Cholesterol 1312mg 437%, Sodium 9958mg 433%, Total Carbohydrate 247.7g 90%, Dietary Fiber 7.2g 26%, Total Sugars 3.6g, Protein 92.4g, Vitamin D 123mcg 616%, Calcium 1023mg 79%, Iron 13mg 70%, Potassium 2532mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to proceed with polenta poached egg
ca. 30 minutes
Cut 8 discs from the polenta. Brown them in half of the olive oil on both sides. Remove the polenta discs from the pan and set them aside. Heat the remaining oil. Add the spinach and let them fall apart. Season with salt and pepper. Mix the hollandaise sauce with the mustard and heat it.
Place the cling film in a bowl. Brush the centre with a little oil. Break the egg into the bowl by sliding it over the oiled part. Take the four corners of the film and tie them together. Immerse the packet in just boiling water for approx. 4 minutes.
Arrange the polenta discs on the plates. Serve the spinach on the polenta, then remove the eggs from the plastic wrap and place them on the spinach. Garnish with mustard sauce and serve polenta poached egg.