Creamy polenta topped with soft, perfectly poached eggs is a simple yet luxurious dish that’s ideal for breakfast, brunch, or even a light dinner. This gluten-free and vegetarian recipe is packed with comforting flavors, featuring buttery polenta, tangy Parmesan cheese, and the rich creaminess of poached eggs.
Why You’ll Love This Recipe
- Comforting and Creamy: Buttery polenta and poached eggs create a cozy and satisfying meal.
- Versatile: Great for breakfast, brunch, or dinner.
- Gluten-Free: Naturally gluten-free, it’s a fantastic option for those with dietary restrictions.
- Simple Ingredients: Made with pantry staples and fresh eggs.
- Easy Yet Impressive: Looks elegant but is surprisingly easy to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 cup milk
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
For the Poached Eggs:
- 4 fresh eggs
- 2 tablespoons white vinegar
- Salt and freshly ground black pepper, to taste
Directions
1. Make the Polenta
- Boil the Liquid: In a medium saucepan, bring 4 cups of water and 1 cup of milk to a gentle boil. Add a pinch of salt.
- Cook the Polenta: Gradually whisk in the polenta to prevent clumping. Reduce the heat to low and simmer, stirring frequently, for 25-30 minutes or until the polenta is thick and creamy.
- Finish with Butter and Cheese: Stir in the butter and grated Parmesan cheese. Adjust seasoning with salt to taste. Keep warm.
2. Poach the Eggs
- Heat the Water: Fill a medium saucepan with water and bring it to a simmer. Add the white vinegar.
- Poach the Eggs: Crack each egg into a small bowl or ramekin. Gently slide the eggs one at a time into the simmering water. Cook for 3-4 minutes for a runny yolk or longer for a firmer yolk.
- Drain the Eggs: Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
3. Assemble the Dish
- Serve the Polenta: Divide the creamy polenta among four bowls.
- Top with Eggs: Place a poached egg on top of each serving.
- Season and Garnish: Sprinkle with freshly ground black pepper and additional Parmesan cheese if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Greens: Sautéed spinach or kale makes a great addition to this dish.
- Herb Infusion: Stir fresh herbs like thyme, parsley, or chives into the polenta.
- Spicy Twist: Sprinkle with red pepper flakes or drizzle with hot sauce for some heat.
- Cheese Swap: Replace Parmesan with Pecorino Romano or Gruyère for a different flavor profile.
- Extra Toppings: Add crispy bacon, roasted cherry tomatoes, or avocado slices for added texture and flavor.
Storage/Reheating
- Storage: Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the polenta on the stove over low heat, adding a splash of milk or water to restore its creamy texture. Poached eggs are best made fresh.
FAQs
1. Can I use instant polenta?
Yes! Instant polenta cooks in about 5 minutes and is a great time-saving alternative.
2. How do I prevent the eggs from sticking together while poaching?
Stir the simmering water to create a gentle vortex before adding the eggs.
3. What if I don’t have white vinegar?
Lemon juice can be used as a substitute for white vinegar.
4. Can I make this dish dairy-free?
Yes, replace the milk with plant-based milk and use dairy-free butter and cheese alternatives.
5. How can I make the polenta extra creamy?
Add a splash of heavy cream or more milk toward the end of cooking for an ultra-creamy texture.
6. Can I poach eggs in advance?
Yes, poach the eggs, then store them in a bowl of cold water in the refrigerator. Reheat in simmering water for 1 minute before serving.
7. Can I use water instead of milk in the polenta?
Yes, but the milk adds creaminess and richness to the dish.
8. What can I serve with this dish?
Pair it with fresh fruit, a side salad, or a slice of crusty bread for a complete meal.
9. How do I prevent lumps in the polenta?
Whisk the polenta constantly as you gradually add it to the boiling liquid.
10. Can I make this dish vegan?
Yes, use plant-based substitutes for butter, milk, and cheese, and skip the eggs or replace them with sautéed mushrooms or roasted veggies.
Conclusion
This Easy Breakfast with Poached Eggs is a comforting and satisfying dish that’s perfect for any time of day. The creamy polenta, rich Parmesan, and soft poached eggs make a delicious combination that’s as simple as it is elegant. Try this gluten-free favorite for your next breakfast, brunch, or light dinner it’s sure to impress!
Print
Easy Breakfast with Poached Eggs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy Breakfast with Poached Eggs is a comforting dish featuring creamy, buttery polenta paired with perfectly soft poached eggs. Gluten-free and satisfying, it’s ideal for breakfast, brunch, or even a light dinner.
Ingredients
For the Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 cup milk
- 2 tbsp butter
- 1/2 cup Parmesan cheese (grated)
- Salt and freshly ground black pepper (to taste)
For the Poached Eggs:
- 4 fresh eggs
- 2 tbsp white vinegar
- Water (for poaching)
Instructions
Make the Polenta:
- Boil the liquids:
- In a medium saucepan, bring 4 cups of water and 1 cup of milk to a boil. Add a generous pinch of salt.
- Cook the polenta:
- Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for 20–25 minutes, stirring often, until the polenta is thick and creamy.
- Finish with butter and cheese:
- Remove from heat and stir in the butter and Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper. Cover and set aside.
Poach the Eggs:
- Prepare the water:
- Fill a saucepan with 2–3 inches of water. Add 2 tbsp white vinegar and bring to a gentle simmer.
- Poach the eggs:
- Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for 3–4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Assemble the Dish:
- Serve:
- Spoon the creamy polenta onto plates or bowls. Place a poached egg on top of each serving.
- Garnish and enjoy:
- Season with additional salt, freshly ground black pepper, and a sprinkle of Parmesan cheese if desired. Serve immediately.
Notes
- For extra flavor, add sautéed spinach, mushrooms, or roasted vegetables to the dish.
- Use quick-cooking polenta for a faster version (adjust cooking time according to the package).
- Fresh eggs work best for poaching as their whites hold together better.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Find it online: https://yumandjoy.com/creamy-polenta-with-poached-eggs/
