Poached egg on a bed of baby spinach and polenta

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 479 Kcal, 13g Protein, 33g Carbohydrates, 33g Fat


  • Spinach
  • 75 g coarsely ground polenta (Bramata)
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 150 g baby spinach
  • 0.25 tsp salt
  • Egg
  • 1 litre water
  • 0.5 dl white wine vinegar
  • 50 g butter
  • 2 eggs
  • 1 organic lemon, used grated zest only
  • a little salt
  • a little pepper

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  • Spinach

    Prepare the polenta according to the packet instructions. Heat the olive oil in a pan, briefly sauté the onion and garlic, add the spinach, cover and allow to wilt, season with salt, cover and set aside.
  • Egg

    Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time. and carefully slide into the gently boiling water. Poach the eggs for about 4 mins. at just below boiling point, remove with a slotted spoon, drain. Put the butter in a pan, melt and simmer over a medium heat for approx. 7 mins. until the butter smells nutty and is turning brown, allow to cool a little. Season the butter with lemon zest, salt and pepper.
  • Serve:

    Serve the polenta in deep dishes, topped with the spinach and poached egg and drizzled with the warm butter.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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