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Polenta

Eggs

  • Eggs 10 x

Mushrooms

  • Mushrooms, Swiss brown, sliced 500 g
  • Butter 50 g

To Serve

  • Lemon, zest 2 x
  1. 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.
  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.

    Order Your Free Sample Today

    • KNORR Garde d'Or Hollandaise Sauce 1 L

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