Poached Eggs on Manchego Polenta Croutons with Spinach
- 1 package prepared polenta
- 4 ounces Manchego cheese, shredded, about 1 cup
- 1/4 cup white vinegar
- 1/8 teaspoon ground black pepper
- 6 eggs
- 3 ounces baby spinach leaves, packed, about 2 cups
- 1/4 teaspoon fine sea salt
Preheat oven to 425°F.
Unwrap polenta and slice into 12 rounds. Place on a baking sheet and sprinkle with cheese.
Bake until cheese is bubbly and brown, about 12 minutes.
Meanwhile, fill a large wide pan with 3 inches of water and place on burner over high heat.
When water simmers, stir in vinegar and then reduce heat until only a few tiny bubbles are visible.
Crack eggs individually into small bowls or cups. For perfect timing, cook eggs after croutons are out of oven.
Hold each bowl close to water and delicately slide egg in.
Poach one or two eggs at a time. Cook for 4 minutes for liquid yolks, 6 minutes for firm yolks.
Set 6 hot croutons on a serving plate. Layer spinach leaves on top of croutons, and top with remaining 6 croutons.
When eggs are done, remove from pan with slotted spoon.
Touch spoon against a clean paper towel to absorb any excess moisture from egg and tuck under any spidery strands of egg white.
Top each crouton stack with an egg. Sprinkle with pepper and salt. Serve immediately.
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- 1 package prepared polenta
- 4 ounces Manchego cheese, shredded, about 1 cup
- 1/4 cup white vinegar
- 1/8 teaspoon ground black pepper
- 6 eggs
- 3 ounces baby spinach leaves, packed, about 2 cups
- 1/4 teaspoon fine sea salt