Poached eggs with truffle polenta and salsa verde

Step 1

To poach eggs, half-fill a large wide saucepan with water, add vinegar; bring to the boil. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in water; slide egg into whirlpool. Repeat with another 3 eggs. Allow water to return to the boil. Cover pan, remove from heat; stand about 4 minutes or until a film of egg white sets over the yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper. Repeat with remaining eggs. Trim eggs into a neat shape.

Step 2

Bring stock and milk to the boil in medium saucepan. Gradually add polenta; cook, stirring occasionally, about 20 minutes or until polenta is soft. Stir in cheese, butter and oil to taste. Season to taste. Remove from heat; cover to keep warm.

Step 3

For salsa verde, peel and crush garlic. Finely chop anchovies, capers, herbs and rocket; combine with garlic, oil and juice in medium bowl. Season to taste.

Step 4

Serve polenta topped with eggs and salsa verde.