Poached Eggs & Polenta Recipe

Name: Poached Eggs & Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

1208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick), 6 pieces Canadian bacon, 2 teaspoons white vinegar, 6 large eggs, and more.

Yes, Poached Eggs & Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Eggs & Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions