Menu

Ingredients per serve

+

Polenta

  • Water 400.0 ml
  • KNORR Hollandaise Sauce Gluten Free 1L 400.0 ml
  • Spinach, baby leaf 200.0 g
  • Instant Polenta 150.0 g

Eggs

  • Eggs 10.0 x

Mushrooms

  • Mushrooms, Swiss brown, sliced 500.0 g
  • Butter 50.0 g

To Serve

  • Lemon, zest 2.0 x

A delicious breakfast meal made with three ingredients.

...

Preparation

  1. Polenta

    • Bring water and KNORR Hollandaise Gluten Free Sauce to the boil, rain in polenta whisking over a low heat until cooked. Stir through baby spinach leaves.
  2. Eggs

    • Poach eggs.
  3. Mushrooms

    • Heat butter in a pan and mushrooms. Cook until browned.
  4. To Serve

    • Pour polenta into a shallow bowl, top with poached egg, mushrooms and lemon zest. Garnish with chervil.
Home
Products
Recipes
Inspiration
Menu