Name: Poached Eggs & Polenta
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick) -; 6 pieces Canadian bacon -; 2 teaspoons white vinegar -; 6 large eggs -; 2 tablespoons butter -; 2 tablespoons all-purpose flour -; 1/4 teaspoon salt -; 1 cup 2% milk -; 1/4 cup shredded Swiss cheese -; 1/4 cup grated Parmesan cheese -; 1 tablespoon sherry, optional -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Poached Eggs & Polenta

1. 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick) -

2. 6 pieces Canadian bacon -

3. 2 teaspoons white vinegar -

4. 6 large eggs -

5. 2 tablespoons butter -

6. 2 tablespoons all-purpose flour -

7. 1/4 teaspoon salt -

8. 1 cup 2% milk -

9. 1/4 cup shredded Swiss cheese -

10. 1/4 cup grated Parmesan cheese -

11. 1 tablespoon sherry, optional -

12. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

How to cook deliciously - Poached Eggs & Polenta

1. Stage

Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm.

2. Stage

Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.

3. Stage

Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach.

4. Stage

For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.