Name: Hearty Brunch: Eggs Florentine with Polenta Cakes
Ingredients: 1/2 cup polenta/cornmeal (non-GMO); 1 cup non-dairy milk (I used unsweetened coconut); 1/2 tsp salt; 1 packet frozen spinach (10oz); 2 tsp coconut oil; 1 shallot or small yellow onion, sliced thin; 2 cloves garlic, minced; 1/3 cup coconut milk; pinch cinnamon and/or nutmeg; salt and pepper to taste; optional: 1 tbsp+ butter; 4 eggs; 2 tsp white wine vinegar (or rice wine vinegar); salt and pepper to taste

Description

Spiced sautéed spinach cradles a poached egg and crispy polenta cakes replace the usual toasted English muffin for a hearty breakfast or brunch.

Ingredients

Scale

POLENTA:

1/2 cup polenta/cornmeal (non-GMO)
1 cup non-dairy milk (I used unsweetened coconut)
1/2 tsp salt

SPINACH:

1 packet frozen spinach (10oz)
2 tsp coconut oil
1 shallot or small yellow onion, sliced thin
2 cloves garlic, minced
1/3 cup coconut milk
pinch cinnamon and/or nutmeg
salt and pepper to taste
optional: 1 tbsp+ butter

EGGS:

4 eggs
2 tsp white wine vinegar (or rice wine vinegar)
salt and pepper to taste

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Instructions

First, work on the polenta. Grease a small baking dish and set aside (I used a 5×7). Mix milk, salt and cornmeal in a saucepan over medium heat until it bubbles, stirring often with a wooden spoon. Once it bubbles, lower the flame and continue stirring for a few minutes as it thickens up. Transfer polenta to baking dish, pat down in a single layer and refrigerate for at least 30 minutes (can also freeze for 10-15 minutes).
Pre-heat oven to 350f degrees. Once polenta is chilled enough to cut through and create squares, cut them and place on a parchment lined baking sheet. Bake polenta for approx. 12-15 minutes until crisp on the outside.
Next, defrost the frozen spinach (you can zap in a microwave). Drain the liquid in a colander and paper towel and set aside. Add sliced shallots and coconut oil to a skillet and sauté on medium heat, once soft, add the spinach, continue to sauté for a couple of minutes and then add garlic (on top of spinach so it doesn’t burn on pan). Once garlic is fragrant, add coconut milk and simmer on low for 3-5 minutes. Add a little butter if you need to thicken it up at all. Season with salt, pepper, nutmeg and/or cinnamon.
Get your water boiling for the eggs in a medium saucepan and follow directions in this video.
Assemble the crispy polenta squares on a plate, top with spinach and then the egg. Dash a little salt and pepper on top and crack that egg open! Enjoy!

Category: Breakfast, Brunch