Poached Eggs Polenta
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 5 min  20 min  4
2     tomatoes, chopped     2  
2 tbsp     chopped fresh basil     30 mL
2 tsp     olive oil     10 mL
1     clove garlic, crushed     1  
    Salt and pepper, to taste      
8     slices (1/2-inch/1 cm) polenta     8  
8     slices pancetta or salami     8  
8     eggs     8  
    Chopped fresh parsley      
Prepare Bruschetta Topping: Combine tomatoes, basil, olive oil, garlic, salt and pepper. (This can be done ahead to allow flavours to blend.)

In lightly oiled nonstick skillet over medium heat, brown polenta on both sides. Keep warm in a low oven.

Fry pancetta to desired crispness. Drain on paper towel. Keep warm in a low oven.

Spray large deep skillet with cooking spray. Pour 2 inches (5 cm) of water into skillet. Bring to a boil. Reduce heat to a simmer. Break one egg at a time onto a saucer and slip carefully into water.

Cook 3 to 5 minutes or to desired firmness. Remove from water with slotted spoon. Drain well.

For each serving, layer two slices of polenta with pieces of pancetta and poached egg; top with bruschetta mixture. Garnish with parsley.

Use French bread, thinly sliced roast beef or steak, BBQ sauce or horseradish and sour cream mixture.

Use Multi-grain bread, cooked shrimp, lobster or crab, dill sauce or avocado and salsa mixture.

Use rye bread, smoked turkey, asparagus spears and cheese sauce.



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