Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg

Name: Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
Yield: 10
Ingredients: 400.0ml Water; 400.0ml KNORR Hollandaise Sauce Gluten Free 1L; 200.0g Spinach, baby leaf; 150.0g Instant Polenta; 10.0x Eggs; 500.0g Mushrooms, Swiss brown, sliced; 50.0g Butter; 2.0x Lemon, zest

Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg – Recipe

A delicious breakfast meal made with three ingredients.

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Polenta

Water 400.0 ml
KNORR Hollandaise Sauce Gluten Free 1L 400.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
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

Breakfast & Brunch

Australian

Casual Dining

Italian

Eggs

Cafe/Takeaway

A delicious breakfast meal made with three ingredients.

...

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.