Recipe

Poached eggs with polenta and mushrooms

Apr 30, 1976 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Poached eggs with polenta and mushrooms
  • 1 litre water
  • 1 cup (170g) instant polenta
  • 1/2 cup (40g) finely grated parmesan cheese
  • 500 gram mixed mushrooms, sliced thickly
  • 4 medium_piece eggs

Method

Poached eggs with polenta and mushrooms
  • 1
    把水煮沸在大型saucepan. Stir in polenta; cook, stirring, over low heat about 5 minutes or until smooth. Remove from heat, stir in cheese; season to taste. Cover to keep warm.
  • 2
    Heat oiled large frying pan over high heat; cook mushrooms, stirring until browned lightly. Season to taste.
  • 3
    Meanwhile, half-fill large deep frying pan with salted water; bring to the boil. Reduce to a simmer; create a swirl using a wooden spoon. One at a time, break eggs into centre of swirl. Cover pan, turn off heat; stand 3 minutes or until white is opaque. Using a slotted spoon, remove eggs from pan; rest spoon on absorbent paper.
  • 4
    Serve polenta topped with mushrooms and poached eggs.

Notes

Polenta tends to become firmer as it stands; stir in a little extra boiling water if you prefer a softer texture.

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