Poached Egg on a Bed of Young Spinach and Polenta

Preparation/cooking time: ca. 30m

For 2 people

Nutritional Information

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


  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 150 g baby spinach
  • 1 clove of garlic, finely chopped
  • a little salt
  • 1 litre water
  • 0.5 dl white wine vinegar
  • 1 organic lemon, use grated zest only
  • a little pepper
  • 2 eggs
  • 50 g butter
  • 75 g coarsely ground cornmeal (Polenta Bramata)

View these products


  • 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.
  • 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.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home