• Serves 4
  • 50 mins cook

Poached eggs with truffle polenta and salsa verde

poached eggs with truffle polenta and salsa verde
Triple tested. For your success every time.

Try these poached eggs with truffle polenta and salsa verde for your next brunch gathering. Just the smallest amount of truffle oil adds an incredible layer of taste and sophistication to this dish.

Ingredients

Poached eggs with truffle polenta and salsa verde

  • 8 eggs
  • 1 tbsp white wine vinegar
  • 2 cups (500ml) chicken or vegetable stock
  • 1 L (4 cups) milk
  • 1 cup (170g) polenta
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 40 g (1½ ounces) butter
  • 1/2 tsp white truffle oil,approximately

Salsa verde

  • 1 clove garlic
  • 2 drained anchovy fillets
  • 1 tsp rinsed, drained baby capers
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup loosely packed fresh basil leaves
  • 1 cup loosely packed baby rocket
  • rocket leaves (arugula)
  • 1/4 cup (60ml) olive oil
  • 1 tbsp lemon juice

Steps

Poached eggs with truffle polenta and salsa verde

  1. To poach eggs, half-fill a large wide saucepan with water, add vinegar; bring to the boil. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in water; slide egg into whirlpool. Repeat with another 3 eggs. Allow water to return to the boil. Cover pan, remove from heat; stand about 4 minutes or until a film of egg white sets over the yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper. Repeat with remaining eggs. Trim eggs into a neat shape.
  2. Bring stock and milk to the boil in medium saucepan. Gradually add polenta; cook, stirring occasionally, about 20 minutes or until polenta is soft. Stir in cheese, butter and oil to taste. Season to taste. Remove from heat; cover to keep warm.
  3. For salsa verde, peel and crush garlic. Finely chop anchovies, capers, herbs and rocket; combine with garlic, oil and juice in medium bowl. Season to taste.
  4. Serve polenta topped with eggs and salsa verde.
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