Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
A delicious breakfast meal made with three ingredients.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
−
+
€0.0
Polenta
Water
/ml
400.0 ml
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
400.0 ml
0%
Spinach, baby leaf
/g
200.0 g
0%
Instant Polenta
/g
150.0 g
0%
Eggs
Eggs
/x
10.0 x
0%
Mushrooms
Mushrooms, Swiss brown, sliced
/g
500.0 g
0%
Butter
/g
50.0 g
0%
To Serve
Lemon, zest
/x
2.0 x
0%
/
Polenta
-
Water 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
Preparation
-
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.
-
Eggs
- Poach eggs.
-
Mushrooms
- Heat butter in a pan and mushrooms. Cook until browned.
-
To Serve
- Pour polenta into a shallow bowl, top with poached egg, mushrooms and lemon zest. Garnish with chervil.
