Spinach Polenta and Poached Egg

This breakfast is so delicious and filling, it inspires me to seize the day!

Breakfast

Serves 2

Polenta:

  • 1 cup corn meal
  • 2 cups water
  • 2 cups unsweetened almond milk
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • Feel free to add butter if you would like, I did not

Instructions:

  1. Bring the water and almond milk to a boil.
  2. Slowly whisk in the corn meal.
  3. Turn down the heat and use a wooden spoon to stir the polenta.
  4. Turn off the heat when the polenta becomes sticky.
  5. Stir in the spinach and cover with a lid.

Poached Egg:

  1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
  2. Crack the 2 eggs into a small bowl.
  3. Get the water swirling in a clockwise direction but let it settle for a second before you put the egg in.
  4. Drop the eggs right into the centre of the just swirling water. I let my eggs poach for 4 minutes but 3 minutes produces a runny egg.

Divide the polenta between two bowls. Top each bowl with one egg. Add a pinch of salt and pepper, enjoy!