Poached egg on a bed of baby spinach and polenta
Ingredients
for 2 person
| 75 g | Fine Food Polenta Bramata al gusto tartufo |
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 150 g | baby spinach |
| ¼ tsp | salt |
| 1 litre | water |
| ½ dl | white wine vinegar |
| 2 | eggs |
| 50 g | butter |
| 1 | organic lemon, used grated zest only |
| a little | salt |
| a little | Fine Food Tasmanian Pepper |
How it's done
Spinach
Prepare the polenta according to the packet instructions. Heat the olive oil in a pan, briefly sauté the onion and garlic, add the spinach, cover and allow to wilt, season with salt, cover and set aside.
Egg
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time. and carefully slide into the gently boiling water. Poach the eggs for about 4 mins. at just below boiling point, remove with a slotted spoon, drain. Put the butter in a pan, melt and simmer over a medium heat for approx. 7 mins. until the butter smells nutty and is turning brown, allow to cool a little. Season the butter with lemon zest, salt and pepper.
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