Starters: Poached Egg on a Bed of Young Spinach and Polenta

Poached Egg on a Bed of Young Spinach and Polenta


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


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.


  • Starters
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 2 people
  • Nutrition 479 Kcal