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Polenta

Eggs

  • Eggs 10.0 x

Mushrooms

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

To Serve

  • Lemon, zest 2.0 x
  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.