It’s no secret that I love food and cooking, but this recipe is my very own ORIGINAL creation! It’s so yummy, and I’m so proud of it. Wondering what you’re looking at? It’s my Re-imagined Eggs Benedict! Soft boiled eggs over buttery polenta cakes, with fresh basil. Burst cherry tomatoes, spinach and onion in a garlic white wine sauce with goat cheese. And organic chicken apple sausage, on the side! SO FANCY!
It would be my absolute joy to show you how to make this, so you can put it in your own mouth. My cooking style is very whatever-you-want, so adjust amounts per your preference! I support you.
In my house, this recipe serves 2 people. But . . . again, do whatever you want! Maybe this serves 4 in your family. You. Do. You.
Step 1: Make the Polenta Cakes
- Boil 1 cup chicken broth in a small pot
- While you’re waiting for the broth to boil, olive oil (or otherwise grease) four 4oz ramekins
- Note: If you don’t have ramekins, you can use a muffin tin, or even a rectangular dish (then just cut the polenta into squares, once it’s set)
- Once boiling, turn off head and stir in 1/3 cup polenta, 1TBSP butter, and as much garlic powder as you like (or none, you do you!)
- Divide polenta into four ramekins, and place in the fridge to set
Step 2: Sauce
- Medium dice 1 medium yellow onion, and as much garlic as you like (I like about 6 large cloves)
- Heat 2TBSPs olive oil in a large pan
- Saute the onion until it starts to look translucent
- Add the garlic and a TON of spinach (I do like 6 cups)
- Once the spinach is wilted, add 1 cup chicken broth, 1/3 cup white wine, salt, pepper, and dried basil, per your preference
- Bring to a boil
- Once boiling add 8oz heirloom cherry tomatoes
- Reduce heat slightly, stir occasionally until tomatoes begin to burst
- Poke any un-burst tomatoes with a fork, and press a little to release the juice
- Cook until the sauce reaches your preferred viscosity!
- Note: I like to keep it pretty saucy so it can soak into the polenta cakes. Mmmmmm. It is so good!
Step 3: Soft Boil the Eggs
- Wash out the pot you used for polenta, fill it with water, bring to a boil
- Once boiling, carefully add 4 eggs and maintain rapid boil for 7 minutes
- While the eggs are boiling, plate your polenta cakes
- Note: You can reheat them if you want, but I find that they’re usually not too chilled by the time I’m ready to plate them, and ALSO, the sauce reheats them enough for me.
- Rinse with cool water to stop cooking, and peel
- Place one egg atop each cake, and cut the egg partially down the middle.
- Sprinkle with salt, pepper, smoked paprika, and fresh basil
Step 4: Char the Sausages
- Start this right after you start boiling your egg water, so everything will be done on time! YAY!
- Cut the sausages lengthwise, leaving them just barely attached
- Pan grill in a little olive oil (medium heat) until they look how you want to eat them!
Step 5: Assemble and Enjoy!
- Divide the tomatoes and sauce between two plates, including any extra liquid (once again, it’s SO GOOD when soaked up into the polenta)
- Top the tomatoes with crumbled goat cheese
- Plate the sausages
- Freaking eat every last morsel
- 1 medium yellow onion
- 4-6 cloves garlic
- 4-6 cups spinach
- 8oz heirloom cherry tomatoes
- fresh basil
- 2 organic chicken apple sausages (or whatever meat/meat-alternative you enjoy)
- 1TBSP butter
- 4 large eggs
- goat cheese (I don’t know . . . like 2 ounces?)
- 2 cups chicken broth
- 1/3 cup polenta
- 1/3 cup white cooking wine
- olive oil
- Optional: Garlic powder, dried basil, smoked paprika