Medium

Poached eggs with mushroom polenta fingers

Name: Poached eggs with mushroom polenta fingers
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 125 g Instant polenta (instant); 175 g Mixed mushrooms; 100 g Spring Onion; 180 g Green garlic; 90 ml Extra virgin olive oil (Estimated amount consumed: 60 ml vegetables and 30 ml frying; frying bath extra); 400 ml Water (for polenta); 2 g Sweet paprika; 3 g Parsley; 2 g Salt

Total time1 h 50 min Preparation 35 min · Cooking 30 min · Chilling 45 min

Preparation excluding the indicated waiting: 35 min · Cooking: 30 min · Chilling: 45 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Poached eggs with mushroom polenta fingers. Polenta must be firm before cutting so fingers hold together.

Jump to steps

35 minpreparation excluding indicated waiting

30 mincooking

45 minChilling

4servings

1.877 kcalwhole recipe

469 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 50 min Preparation 35 min · Cooking 30 min · Chilling 45 min

Preparation excluding indicated waiting: 35 min · Cooking: 30 min · Chilling: 45 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Main course 1 to 2 hours Spanish

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Diet

Vegetarian

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying panOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soften chopped spring onion and spring garlic in 60 ml oil for 6 minutes. Add chopped mushrooms and half the salt and cook for 5 minutes.
Bring water to the boil, sprinkle in instant polenta while stirring and cook for 2 minutes or as directed. Mix in vegetables and spread 2 cm thick in a dish.
Cool slightly and chill until firm, about 45 minutes. Cut into fingers and fry in batches in oil until golden. Drain on kitchen paper.
Poach eggs four at a time in gently simmering water for 4 minutes until whites are set. Drain and serve two per person with polenta, remaining salt, paprika and parsley.

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Ingredients

Method

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