Start Your Day Right with Creamy Breakfast Polenta & Eggs
Start your day off right with a delightful and nutritious bowl of Creamy Breakfast Polenta with Pesto & Eggs. This versatile dish combines the comforting, creamy texture of polenta with the bright, herbaceous flavors of homemade arugula pesto and the protein-packed goodness of soft boiled eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup arugula pesto
- 6 large eggs
- 1 tablespoon white vinegar
- 3 cup water
- 1 teaspoon Kosher salt plus a pinch for soft boiled eggs
- 1 cup cornmeal polenta
- 2 tablespoon unsalted butter
- 1 cup Parmigiano Reggiano, grated
- Flaky sea salt for finishing
Instructions
1. 1. Bring a pot of water with a pinch of salt and vinegar to a boil for the eggs.
2. 2. Gently add eggs and cook 6–7 minutes for soft boiled. Remove with a slotted spoon and set aside.
3. 3. In a large pot, bring 3 cup of water and 1 teaspoon of Kosher salt to a boil.
4. 4. Slowly whisk in the cornmeal polenta. Reduce heat and cook, stirring often, until thick and creamy, about 20–25 minutes.
5. 5. Stir in the butter and grated Parmigiano Reggiano cheese.
Notes
The key to achieving the right texture for your Creamy Breakfast Polenta is to cook it low and slow, stirring frequently. If the polenta becomes too thick, simply add a splash of water or milk to thin it out.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg
Keywords: polenta, breakfast, pesto, eggs