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Savory Breakfast Polenta with Caramelized Mushrooms & Poached Eggs

Savory Breakfast Polenta with Caramelized Mushrooms & Poached Eggs

Breakfast
Prep Time
10min
Cook Time
25min
Servings
1
Calories
422
Chef's Note

For perfectly poached eggs, use the freshest eggs possible and strain them through a fine mesh sieve before poaching to remove the loose whites. This creates a more compact, restaurant-quality poached egg.

Tags
breakfast
polenta
eggs
mushrooms
gluten-free
lactose-free
high-protein
vegetarian
Ingredients

  • 1/3 cup dry polenta

  • 1 cup water

  • 1/2 cup chicken broth (low sodium)

  • 1 tablespoon ghee

  • 4 oz cremini mushrooms

  • 1 clove garlic

  • 1 teaspoon fresh thyme

  • 2 whole large eggs

  • 1 teaspoon white vinegar

  • 1 tablespoon nutritional yeast

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon chives (chopped)

Instructions
  • 1

    Slice 4 oz of cremini mushrooms and mince 1 clove of garlic. Strip 1 teaspoon of fresh thyme leaves from stems.

  • 2

    In a medium saucepan, bring 1 cup of water and 1/2 cup of chicken broth to a boil. Slowly whisk in 1/3 cup of polenta, reducing heat to low.

  • 3

    Cook polenta for 15-20 minutes, stirring frequently to prevent lumps. Add more water if needed to achieve a creamy consistency.

  • 4

    While polenta cooks, heat 1/2 tablespoon of ghee in a skillet over medium heat. Add the sliced mushrooms and cook undisturbed for 3 minutes to develop caramelization.

  • 5

    Stir mushrooms and continue cooking for another 5-7 minutes until deeply browned. Add minced garlic and thyme, cooking for 1 minute until fragrant.

  • 6

    Season mushrooms with a pinch of salt and pepper. Remove from heat and set aside.

  • 7

    Fill a medium saucepan with 3 inches of water and add 1 teaspoon of white vinegar. Bring to a gentle simmer (small bubbles, not rolling boil).

  • 8

    Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide each egg into the water.

  • 9

    Poach eggs for 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel to drain.

  • 10

    Stir 1/2 tablespoon of ghee and 1 tablespoon of nutritional yeast into the finished polenta. Season with 1/4 teaspoon each of salt and pepper.

  • 11

    Pour polenta into a bowl, top with caramelized mushrooms and poached eggs. Garnish with 1 tablespoon of chopped chives.

Nutrition Information (per serving)
422
Calories
26g
Protein
47g
Carbs
14g
Fat
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