Polenta Cakes With Poached Eggs Avocado Food

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POLENTA CAKES WITH POACHED EGGS & AVOCADO



Polenta Cakes with Poached Eggs & Avocado image

Precooked polenta makes this savory healthy breakfast a breeze. Serving the easy poached eggs on a bed of arugula is a wonderful way to get a head start on your daily vegetable intake.

Provided by Lori Zanini RD, CDE

Categories     Healthy Egg Recipes

Time 20m

Number Of Ingredients 8

2 cups cooked polenta, cooled
1 tablespoon olive oil plus 2 tsp., divided
1 teaspoon white vinegar
2 large eggs
2 cups arugula
1 avocado, sliced
¼ teaspoon salt
¼ teaspoon ground pepper

Steps:

  • Cut polenta into four 1/2-inch-thick slices.
  • Heat 1 Tbsp. oil in a large skillet over medium heat. Add the polenta slices and cook until browned and crisp on the bottom, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more.
  • Meanwhile, bring 2 inches of water in a wide pot to a boil. Add vinegar and reduce heat to medium-low to maintain a gentle simmer. Crack each egg into a small bowl and slip them, one at a time, into the simmering water, taking care not to break the yolks. Poach for 4 minutes for soft-set, 5 minutes for medium-set, and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
  • To serve, arrange 1 cup arugula on each plate. Divide the polenta slices and avocado between the plates and top each with a poached egg. Drizzle with the remaining 2 tsp. oil and season with salt and pepper.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 33.4 g, Cholesterol 186 mg, Fat 32 g, Fiber 9.4 g, Protein 11.4 g, SaturatedFat 5.4 g, Sodium 538.5 mg, Sugar 1.5 g

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS



Creamy Polenta with Braised Greens and Poached Eggs image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/4 cup stemmed and finely chopped Tutto Calabria hot long red chile peppers, or hot cherry peppers
1 cup extra-virgin olive oil
Kosher salt
1 cup whole milk
Kosher salt and freshly ground pepper
1 cup polenta or stone-ground yellow cornmeal
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated parmesan cheese
3 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 1/4 pounds mustard greens, ribs removed, leaves chopped
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon white vinegar
4 eggs
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
  • Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
  • Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
  • Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
  • To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON



Corn Cakes Topped with Avocado, Tomato, Poached Eggs and Smoked Salmon image

This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.

Provided by Danielle Sepsy

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 18

3/4 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon sugar
1 large egg, lightly beaten
1 1/4 cups buttermilk
1 tablespoon canola or vegetable oil
1/2 jalapeno, seeded, deveined and finely chopped (or more, if desired)
1 teaspoon chopped cilantro
Salted butter, for frying
6 large eggs
2 tablespoons white vinegar or rice vinegar
2 ripe medium avocados
Kosher salt and freshly ground black pepper
1 very ripe, medium tomato, sliced 1/4 inch thick
6 to 8 ounces smoked salmon (I use nova)
Cilantro sprigs, for garnish

Steps:

  • Make the corn cakes: Preheat the oven to its lowest temperature setting.
  • Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
  • Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
  • Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
  • Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
  • Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
  • Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
  • Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
  • While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
  • To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!

POACHED EGGS & POLENTA



Poached Eggs & Polenta image

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.-Paulette Lee, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
6 pieces Canadian bacon
2 teaspoons white vinegar
6 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup 2% milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon sherry, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

SWEETCORN CAKES WITH POACHED EGGS & SALSA



Sweetcorn cakes with poached eggs & salsa image

Pan-fry vegetable patties until golden, then top with avocado and an egg - a Mexican-inspired vegetarian breakfast, brunch or dinner

Provided by Miriam Nice

Categories     Breakfast, Brunch, Dinner, Supper

Time 1h

Number Of Ingredients 19

460g jar roasted red peppers , drained and chopped
1 shallot , finely diced
1 green chilli , deseeded and finely diced
small handful coriander , chopped
juice 1 lime
300g cottage cheese
3 large eggs
340g can sweetcorn , drained
small handful coriander , chopped
1 garlic clove , crushed
300g plain flour
½ tsp smoked paprika
1 tsp cumin
½ tsp bicarbonate of soda
sunflower oil , for frying
4 eggs
2 avocados , peeled and sliced
80g bag rocket
2 limes , quartered

Steps:

  • First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
  • For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
  • Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
  • Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
  • To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

SWEET POTATO CAKES WITH POACHED EGGS



Sweet potato cakes with poached eggs image

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Provided by Kyle Boyce from London Grind

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 10

4 eggs
50g harissa
200g Greek yogurt
handful micro herbs
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Steps:

  • To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
  • Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
  • Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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