Poached eggs with polenta

This creamy, cheesy polenta recipe is quick, easy and authentic. Serve it topped with a perfectly poached egg and grilled asparagus for a hearty breakfast or brunch.

  • 15 mins cooking
  • Serves 4
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Poached eggs with polenta
  • 1 cup (170g) instant polenta
  • 1/2 cup (40g) grated parmesan
  • 1 teaspoon white vinegar
  • 1 pinch salt
  • 4 eggs
  • 30 gram butter
  • 2 bunch asparagus, trimmed, blanched
  • 2 clove garlic, crushed


Poached eggs with polenta
  • 1
    Bring 3 cups salted water to boil in a heavy-based saucepan on high heat. Add polenta; stir until boiling. Reduce heat to low. Cook, stirring, 5 minutes, until thick and cooked. Remove from heat. Stir in parmesan. Cover and keep warm.
  • 2
    Heat a medium frying pan filled with 8cm water on high. Add vinegar and a pinch of salt. One by one, break eggs into a saucer; slide into bubbling water. Cover with a lid and turn off heat. Leave 3 minutes. Lift out with a slotted spoon; drain.
  • 3
    Meanwhile, melt butter in a frying pan on medium heat. Add asparagus and garlic. Fry 1 minute, stirring, until garlic is soft and golden but not burnt. Season to taste.
  • 4
    Spoon polenta onto plates. Top with asparagus, a poached egg. Grind with pepper. Drizzle with garlic butter, to serve.