Description

Indulge in a decadent breakfast with this recipe for Poached Eggs over Creamy Polenta, topped with sautéed mushrooms and a drizzle of fragrant truffle oil. The silky, comforting polenta provides the perfect base for the perfectly poached eggs, while the earthy mushrooms and the luxurious truffle oil elevate this dish to gourmet status.

Ingredients

– 4 large eggs

– 1 cup polenta

– 4 cups chicken or vegetable broth

– 1/2 cup heavy cream

– 1/4 cup grated Parmesan cheese

– 8 ounces mushrooms, sliced

– 2 tablespoons olive oil

– 2 tablespoons truffle oil

– Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. 1. Bring the broth to a boil in a medium saucepan. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 15-20 minutes.

2. 2. Remove the polenta from heat and stir in the heavy cream and Parmesan. Season with salt and pepper to taste.

3. 3. In a skillet, sauté the mushrooms in the olive oil over medium-high heat until browned and tender, about 5-7 minutes.

4. 4. Poach the eggs in simmering water until the whites are set and the yolks are still runny, about 4-5 minutes.

5. 5. To serve, divide the creamy polenta among plates and top each portion with a poached egg. Spoon the sautéed mushrooms over the top and drizzle with the truffle oil.

Notes

For a richer flavor, use a combination of regular and wild mushrooms. Garnish with chopped fresh parsley or chives for added color and flavor.

Prep Time: 15
Cook Time: 25
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American