Ok, so maybe it is an apple a day that keeps the doctor away but I am sure there should be a rendition regarding eggs, too. Of course they have their nutritional benefits but lets face it; they’re just plain delicious! I’ll take an egg any way I can get it …or, make it!
I have always wanted an egg poacher because although people think boiling an egg is difficult they clearly haven’t attempted poaching one. I found these super cute yellow silicone egg poaching contraptions at Safeway and I thought I would give them a try. I decided to create a dish pairing some of my favorite things; sautéed vegetables, polenta, and eggs! This is what I came up with:
Please note: I don’t have most measurements provided because I don’t really use them… let me know if you’d like a better idea as to ‘how much’ of certain ingredients and I can make a guesstimate for you. Yes, I just used the word guesstimate.
1. I sautéed the veggies I had on hand; brussels sprouts, baby carrots, and mushrooms. I sautéed them individually as each one cooks for varying times & methods. You can use the vegetables of your choice & cooking methods of your choice. After sauteing, set aside in individual bowls. I didn’t want to mix them because I have a slightly picky hubs who would prefer more brussels sprouts & mushrooms and less carrots.
2. Make the polenta; 4 cups water (or broth of your choice) to 1 cup polenta. Bring the water/broth to a boil at medium level than add the polenta. Let it simmer for a few minutes than reduce to low, cover, and simmer for about 30 minutes stirring occasionally. Once the polenta is cooked (thick & creamy) you can add salt, butter, and/or cheese while still on the stove to ensure all of the goodness is melted and thoroughly mixed in. The additions help to give it some flavor as polenta on its own is slightly bland; feel free to use as little or as much as you’d like.
3. While the polenta stays warm on the stove, start poaching your eggs. Bring a pot of water with 3/4″ of water to a rolling boil. Crack the eggs & put one in each silicone mold than place in the boiling pot of water. Cover. Let simmer for 4-5 minutes depending on how you’d like your eggs. I did 5 minutes and the yolk was barely runny; bummer! Next time I will go for about 4 minutes so that I have a nice creamy runny yolk.
4. Plate! Spoon polenta into bowl or plate, top with preferred mix of veggies, than very gently scoop the egg out and place on top of the veggies. You can than spice it up with some chives, parsley, or additional seasonings. You could even top with a sauce which would be super yummy… think eggs Benedict but on polenta and veggies. OH MY!
5. ENJOY!!!!!! And that we did. It was delicious! Only critique is to have a runnier yolk next time (re: shorter poaching time)
Cooking TIP of the day: Although cooking polenta requires having a lid on the pot [as mentioned above] I thought I would try the “wooden spoon” trick while it was still in the water-boiling stage. I am very very excited to report – IT WORKS! Place a wooden spoon resting across the top of the pot and it will not boil over. Holy wowsa – that is some awesome science right there & a stove-top-cleaning saver.
Oh, and p.s. from this point forward I’d like you to always ignore my dirty copper pots you will notice in my cooking posts. They’re hard to clean… don’t judge me!