Tuesday, October 30, 2012

Poached eggs over polenta with roasted broccoli


A favorite Sunday morning dish is parmesan lemon roasted broccoli over creamy polenta topped with a poached egg, snowy parmesan, and garnished with fresh oregano from the garden. There is little better than crispy, roasted broccoli with garlic, lemon, and lemon zest. Except when it is over creamy parmesan polenta and topped with a poached egg.


This the foodiest of brunch dishes, after making it once I have become obsessed with it. It is so delicious and easy to make, and it looks incredibly gourmet. Toss broccoli with olive oil, sea salt, freshly ground black pepper, and garlic slivers; roast until crisp, and toss with lemon juice.


I prefer to use Bob's Red Mill polenta. Just remember to stir very frequently, like you would with risotto.  Bring 3 times as much water as polenta to a boil, gradually stir in polenta Reduce heat, simmer gently, and stir frequently to prevent from sticking, until it is very thick, about 25-30 minutes.  Stir in butter and parmesan, and season with salt.




Poached eggs over polenta with roasted broccoli
1 cup polenta
3 cups water
1 tbsp butter
1/2 cup parmesan, divided
1 head of broccoli, florets rinsed and dried thoroughly
2 large cloves of garlic, thinly sliced
1 tsp lemon zest, freshly grated
1 tbsp fresh lemon juice
2 tbsp olive oil
2 large eggs
vinegar
fresh oregano or other fresh herbs

sea salt
freshly ground black pepper


Preheat oven to 425. Place broccoli florets on a foil-lined baking sheet. Drizzle with 2.5 tbsp olive oil. Sprinkle garlic over the florets. Season with salt and pepper. Toss until florets are well coated. Be sure the florets are in a single layer on the baking sheet, otherwise they might steam rather than roast. Roast in oven 20-25 minutes until broccoli are crisp tender and tips are browned like below. I shook the pan to flip the broccoli after about 10 minutes in the oven.

In the meantime, bring 3 cups of water to a boil, gradually stir in 1 cup polenta Reduce heat, simmer gently, and stir frequently to prevent from sticking, until it is very thick, about 25-30 minutes.  Stir in butter and 1/4 cup parmesan, and season with salt.

In each bowl, place polenta on the bottom, top with broccoli.

Bring water to a boil in another saucepan. Add a drizzle of vinegar to the boiling water. Break the egg into a small bowl then drop into the water, swirl with a fork to keep the egg together. Repeat with other egg. Poach for 2-3 minutes, lift out of water and top over broccoli. Dust with remaining parmesan, sea salt, freshly ground pepper, and garnish with oregano.

1 comment:

  1. By far the best breakfast I have ever had! Oh, and also the fanciest:)

    ReplyDelete

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