How To Make Polenta with chorizo & poached eggs
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1 cup diced chorizo
- 4 eggs
- 1 tbsp white vinegar
- Fresh parsley, for garnish
Instructions
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In a medium saucepan, bring water to a boil. Add salt.
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Slowly whisk in polenta and reduce heat to low. Cook for 25-30 minutes, stirring occasionally, until polenta is creamy.
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In a separate skillet, cook chorizo over medium heat until crispy. Set aside.
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Fill a large saucepan with water and bring to a simmer. Add vinegar.
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Crack one egg into a small bowl. Create a vortex in the simmering water with a spoon and gently slide the egg into the center. Repeat with remaining eggs.
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Poach eggs for 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
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Divide the polenta among 4 plates. Top each with chorizo and a poached egg. Garnish with fresh parsley.
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Serve immediately and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 262mg
- Sodium : 1030mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 0g
- Protein : 24g
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