A quick and easy post for a quick and easy brunch.
Erin and I recently spent a long weekend in Healdsburg, CA, smack in the middle of some of the best food and wine country one could ask for (we live a rough life, I know). The highlight of our little getaway, I think, was the simple brunch we ate our first morning in town. Takeout style, feet up on a park bench, coffee in hand.
This is my re-creation of that meal. A little crispy polenta, some wilted spinach, and a couple poached eggs. Simple and delicious. You could definitely add some bacon or goat cheese to shmance it up a bit, but you don’t need to – it’s plenty substantial on its own.
Have at it.
Poached Eggs on Polenta
- 1/2 roll of pre-cooked polenta
- 2-3 big handfuls fresh baby spinach leaves
- 1 garlic clove, minced
- 4 eggs
- olive oil
- salt & pepper
- 1 splash white vinegar (for poaching the eggs)
- 1 pinch paprika (for garnish)
- 1 lemon, sliced (for garnish)
- a few basil leaves, chopped (for garnish)
- Slice the polenta into 4, 1/2″ rounds. Season both sides of each round with a bit of salt pepper.
- In a small saute pan, heat a glug of olive oil over medium heat. Brown the polenta, flipping once, until the rounds are warmed through and light brown on top and bottom.
- Remove the polenta from the saute pan, and add the spinach. When the spinach begins to wilt, add the garlic, and season with a pinch of salt and pepper. Saute until the garlic is cooked through and the spinach is well wilted.
- Meanwhile, poach the eggs. Bring a large saucepan – filled ~halfway with water – to a steady simmer. Add the splash of vinegar to the water. Break the eggs into individual, small glass dishes and then – carefully, so to not break the yolks – place the eggs into the simmering water one at a time.
- Let the eggs poach for ~2 minutes, then – using a slotted spoon – remove them from the water and place on a paper towel to dry.
- To plate, top two slices of the polenta with some of the sauteed spinach, and then place the poached eggs atop that. Sprinkle with the paprika and chopped basil, and then garnish with a slice of lemon.