Happy Easter everyone! I am currently in Seattle, enjoying the feel of the city and the crowds. On a day like today, I love to transport myself back home with the thought of the delicious brunch I would make if I were home. Scones, bagels, fresh fruit…
And of course, my favorite: polenta with asparagus and a rich, decadent egg on top.
This dish is so elegant and sophisticated, yet takes almost no effort. It starts with one batch of mysimply roasted asparagus, which is tender and seasoned perfectly. Then, the asparagus is complimented by smooth polenta slices that are pan-fried to create a crispy crunch on the outside that is packed with flavor. Then, the whole thing is topped off with easy-over eggs– when you cut into the dish, the warm yolk drips down, creating a decadent and buttery sauce that tastes sinfully delicious (but it’s sin-free!.. unlike the huge cannoli I am about to devour at Pike’s Place Market!)
This is a perfect anytime dish, but is especially fitting for Easter brunch! Why try to resist any longer?
Sliced Polenta with Asparagus and Easy-Over Eggs
Serves 4
Serving Size: 3 slices polenta, 2 eggs, and 1/4 asparagus batch
Calories/Serving: 300
Ingredients:
- 1 batch simply roasted asparagus
- 1 tube refrigerated polenta (standard size), cut into 12 (1/2-in) slices
- 1/4tsp paprika
- 1/2tsp salt, divided
- 1/2tsp pepper, divided
- 1/4tsp garlic powder (optional)
- 8 large chicken eggs
Instructions:
- Place 1/4 of the asparagus on each of four plates. Set plates aside.
- Preheat a cooking spray-coated skillet over medium-high heat. Combine paprika, 1/4tsp salt, and 1/4tsp pepper. Sprinkle the mixture evenly over both sides of the polenta (circle sides), and place the polenta in the pan (it should sizzle when it hits the pan). Cook each side until golden and warmed through, approximately 2-3 minutes. Place 3 slices on each plate (you can keep the plates warm by putting them in your oven on the lowest temperature setting).
- To cook the eggs, spray a skillet thoroughly with cooking spray and heat over medium. I find it better not to cook more than 2 at a time, but crack as many eggs into the pan as you wish. You will need a total of 8 eggs. Crack them in gently, and sprinkle the tops evenly with the remaining salt and pepper (and garlic powder, if using). Don’t touch the eggs until the whites are solid (aka cooked). Flip the eggs (I use a spatula) and cook for an additional 30sec-1 minute.
- Slide the eggs carefully onto the plates (2 eggs/plate)– you want the yolk intact and runny so when you cut into the dish you can have the yolk be a “sauce” for the dish.
- Devour!
