Poached Egg with Cherry Tomato and Creamy Polenta
recipe

A delicious breakfast combining poached eggs, sautéed cherry tomatoes, and creamy polenta. Perfect for a weekend treat!
Preparation Time: 30 minutes
Serving Size: 2 servings
Ingredients:
- 1 cup polenta
- 4 cups water
- 50 g Parmesan cheese (grated)
- 200 g cherry tomatoes
- 2 tablespoons olive oil
- 2 eggs
- Salt
- Black pepper
- Prosciutto
- Arugula leaves
Instructions:
1. Bring water to a boil in a saucepan. Add salt and a pinch of black pepper.
2. Gradually whisk in the polenta, stirring continuously. Cook on low heat for about 5-7 minutes until the polenta is soft and creamy.
3. Stir in the grated Parmesan cheese until well combined. Remove the pot from heat.
4. Preheat the oven to 200°C (400°F). Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 15 minutes until soft.
5. In a separate pot, bring water to a simmer and carefully poach the eggs. Crack each egg into a cup and gently slide it into the simmering water. Cook for about 3-4 minutes.
6. Assemble the bowls: Spoon the creamy polenta into the bottom of each bowl, top with roasted tomatoes, prosciutto, and arugula. Place a poached egg on top.
7. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 20 g
- Carbohydrates: 40 g
- Fat: 25 g
- Fiber: 2 g

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