Description

Indulge in this comforting and flavor-packed dish of poached eggs nestled on a bed of creamy polenta, topped with sautéed mushrooms and drizzled with fragrant truffle oil.

Ingredients

– 4 large eggs

– 4 cups water

– 1 cup polenta

– 2 tablespoons butter

– 8 ounces cremini mushrooms, sliced

– 1/4 cup milk

– 2 tablespoons truffle oil

– 1/4 teaspoon salt

– 1/8 teaspoon black pepper

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Instructions

1. 1. Bring 4 cups of water to a gentle simmer in a saucepan.

2. 2. Carefully crack the eggs into the simmering water and poach for 4-5 minutes, until the whites are set and the yolks are still runny.

3. 3. In a separate saucepan, bring the milk and 1/4 teaspoon of salt to a simmer. Slowly whisk in the polenta and cook, stirring frequently, until thickened, about 5-7 minutes.

4. 4. In a skillet, melt the butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.

5. 5. To serve, spoon the creamy polenta into bowls and top with the poached eggs. Drizzle the mushrooms and polenta with the truffle oil and season with black pepper.

Notes

For a creamier polenta, add an extra splash of milk or cream. You can also experiment with different types of mushrooms, such as shiitake or oyster, for added flavor.

Prep Time: 10
Cook Time: 15
Category: Main Course
Method: Stovetop
Cuisine: American