Description
Indulge in the rich, earthy flavors of this Poached Eggs over Creamy Polenta with Mushrooms & Truffle Oil recipe – a luxurious yet simple breakfast or brunch option that’s ready in just 20 minutes.
Ingredients
– 4 large eggs
– 1 cup instant polenta
– 3 cups vegetable or chicken broth
– 8 oz cremini mushrooms, sliced
– 2 tbsp truffle oil
– 2 tbsp unsalted butter
– 1 tsp fresh thyme, chopped
– Salt and pepper to taste
Instructions
1. 1. Bring the broth to a boil in a medium saucepan. Slowly whisk in the polenta and cook, stirring constantly, for 5-7 minutes until thickened.
2. 2. Remove from heat and stir in 1 tbsp of the butter. Season with salt and pepper.
3. 3. In a skillet, melt the remaining 1 tbsp of butter over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned.
4. 4. Poach the eggs in a simmering pot of water for 4-5 minutes until the whites are set but the yolks are still runny.
5. 5. To serve, spoon the creamy polenta into bowls. Top each portion with a poached egg, sautéed mushrooms, a drizzle of truffle oil, and a sprinkle of fresh thyme.
Notes
For a vegetarian option, use vegetable broth. Truffle oil can be substituted with extra virgin olive oil if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Main Courses
- Method: Stovetop
- Cuisine: American