Savory Breakfast Polenta Bowl with Poached Eggs
15min
15min
4
616
Chef's Note
For perfectly poached eggs, use the freshest eggs possible and create a gentle whirlpool in the water before adding the egg. This helps the egg white wrap around the yolk for that classic poached egg shape. If you're short on time, the polenta can be made ahead and reheated with a splash of milk or broth to restore its creamy texture.
Tags
Ingredients
1 cup polenta (cornmeal)
3 cups chicken broth, low sodium
1 cup milk, 2%
1/3 cup parmesan cheese, grated
8 whole eggs, large
1 tablespoon white vinegar
8 slices turkey bacon
2 cups cherry tomatoes
4 cups baby spinach
1 large avocado
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons fresh chives, chopped
Instructions
- 1
In a medium saucepan, bring 3 cups of chicken broth to a boil over medium-high heat.
- 2
Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps from forming.
- 3
Reduce heat to low and simmer for 5 minutes, stirring frequently.
- 4
Add 1 cup of milk and continue cooking for another 10 minutes, stirring occasionally until the polenta is creamy and cooked through.
- 5
Stir in 1/3 cup of grated parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Keep warm over very low heat, stirring occasionally.
- 6
While the polenta cooks, heat a large skillet over medium heat and cook 8 slices of turkey bacon until crisp, about 3-4 minutes per side. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
- 7
In the same skillet, add 1 tablespoon of olive oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- 8
Add 2 cups of cherry tomatoes and cook for 2-3 minutes until they begin to burst. Add 4 cups of baby spinach and cook until just wilted, about 1 minute. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat.
- 9
Fill a large, deep skillet with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer.
- 10
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach 4 eggs at a time for about 3 minutes for runny yolks. Remove with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining 4 eggs.
- 11
Slice 1 large avocado into thin pieces.
- 12
To assemble: Divide the polenta among 4 bowls. Top each with the spinach and tomato mixture, 2 poached eggs, crumbled turkey bacon, and avocado slices.
- 13
Drizzle each bowl with the remaining 1 tablespoon of olive oil, sprinkle with red pepper flakes and chopped chives. Serve immediately.
Nutrition Information (per serving)
616
52g
62g
18g
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