For a creamy, hearty fall breakfast, try poached eggs with pumpkin polenta. Its a great breakfast-for-dinner option too. You can make the polenta ahead of time and reheat it to save time. It’s wonderful comfort food, made with organic stone ground whole corn and poached eggs for your protein.
Poached Eggs with Pumpkin Polenta
After cooking and shooting the pumpkin polenta a few weeks ago we had leftover polenta. One morning, I heated up the leftovers and topped it with poached eggs. It was so good, I had to post it by itself so it would not get lost in the archives.
Leftovers Are a Good Thing
Leftovers are good because they save you time. This pumpkin polenta stays creamy and heats back up beautifully. No extra broth or water needed. I have been serving it for dinner topped with shrimp or pre-cooked chicken sausage, but it works equally as well for breakfast with the poached eggs.
Ways to Poach Eggs
My husband loves poached eggs on the weekends as a change-up for our standard smoothies. I’ve tried some 4-5 methods to poach eggs, some with more success than others. Some look pretty and some look pretty ragged with egg white threads or tendrils everywhere. Just not clean enough for me.
How to Poach Eggs
I’ve tried the standard method of bring water to a simmer, add a little white vinegar, swirl the water and gently plop a cracked whole into the vortex of the water. While you can certainly do this, I usually end up with the shaggy egg whites floating everywhere. One improvement – I’ve gotten better results if I first crack the egg into a fine, small strainer and allow the watery white to drain off, then add the egg to the simmering water. I’ve tried the poaching bags that look like coffee filters with ok results,
The easiest way to get perfect results is using a small pan that comes with a non-stick insert. The insert has four little round cups plus a lid to cover the pan. This is the method I keep going back to. I’ve got the timing down to 3 1/2-4 minutes for softly runny yolks with nicely set white and there is no mess with floating egg white tendrils. You get perfectly round poached eggs. Be sure to spray the non-stick insert with non-stick spray. I know that sounds redundant, but if you don’t, the eggs could still stick. It’s like insurance. The pan is very inexpensive and available at cooking stores and online.
The pumpkin polenta original recipe and post link is here. If you like poached eggs, try this recipe for poached eggs with quinoa and kale.
Poached Eggs with Pumpkin Polenta
- 1 tablespoon olive oil
- 3/4 cup finely chopped onion
- 3 cloves garlic finely chopped
- 4 cups broth chicken or vegetable
- 1 cup polenta 6 ounces, Bobs Red Mill
- 1 cup canned pumpkin puree
- 1/2 cup grated parmesan optional
- Salt and pepper to taste
- 4 eggs
- 2 teaspoons chopped fresh parsley or chives as garnish optional
- Make polenta. Add oil to a medium pot. When oil is warm, add onion and cook until tis soft and translucent. Add garlic and cook 1 minute.
- Add broth to pot and bring to a boil. Add cornmeal and stir well or whisk so it does not clump. Turn heat to low and cover. Cook polenta approximately 20 minutes, stirring several times so it does not stick on the bottom of the pan. When it is near done, taste to feel the texture. It should be creamy with a little texture.
- When polenta is creamy and all broth is absorbed, stir in the pumpkin and heat through. If using Parmesan, stir in now.
- When polenta is done, fill poaching pan half way with water and add non-stick insert. Spray egg inserts wtih non-stick. Place lid on pan and bring to a strong simmer. Crack an egg into each cup. Place lid back on pan and poach eggs. Medium poached eggs with softy runny yolks will take 3 1/2 minutes once covered.
- Ladle polenta into shallow bowls and top with poached eggs. Sprinkle with chopped chives or parsley if desired.