Polenta Cakes with Poached Eggs & Avocado

Name: Polenta Cakes with Poached Eggs & Avocado
Total time: 20 min
Ingredients: 2 cups cooked polenta, cooled (see Associated Recipes); 1 tablespoon olive oil plus 2 tsp., divided; 1 teaspoon white vinegar; 2 large eggs; 2 cups arugula; 1 avocado, sliced; ¼ teaspoon salt; ¼ teaspoon ground pepper

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Total: 20 minutes

Author : Lori Zanini RD, CDE

Polenta Cakes with Poached Eggs & Avocado

Ingredients

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Instructions

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Step 1

Cut polenta into four 1/2-inch-thick slices.

Step 2

Heat 1 Tbsp. oil in a large skillet over medium heat. Add the polenta slices and cook until browned and crisp on the bottom, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more.

Step 3

Meanwhile, bring 2 inches of water in a wide pot to a boil. Add vinegar and reduce heat to medium-low to maintain a gentle simmer. Crack each egg into a small bowl and slip them, one at a time, into the simmering water, taking care not to break the yolks. Poach for 4 minutes for soft-set, 5 minutes for medium-set, and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.

Step 4

To serve, arrange 1 cup arugula on each plate. Divide the polenta slices and avocado between the plates and top each with a poached egg. Drizzle with the remaining 2 tsp. oil and season with salt and pepper.