Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
A delicious breakfast meal made with three ingredients.
Ingredients
Polenta
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Water 400 ml
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Spinach, baby leaf 200 g
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Instant Polenta 150 g
Eggs
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Eggs 10 x
Mushrooms
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Mushrooms, Swiss brown, sliced 500 g
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Butter 50 g
To Serve
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Lemon, zest 2 x
Preparation
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Polenta
- Bring water and KNORR Garde d’Or Hollandaise to the boil, rain in polenta whisking over a low heat until cooked. Stir through baby spinach leaves.
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Eggs
- Poach eggs.
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Mushrooms
- Heat butter in a pan and mushrooms. Cook until browned.
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To Serve
- Pour polenta into a shallow bowl, top with poached egg, mushrooms and lemon zest. Garnish with chervil.
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