Here's What You'll Need
arugula pesto, eggs, white vinegar, kosher salt, cornmeal polenta, unsalted butter, parmigiano reggiano, flaky sea salt
Make the Soft Boiled Eggs
Bring a pot of water to a boil. Add a pinch of salt and a splash of white vinegar. Set a timer for 7 minutes, then carefully lower the eggs into the boiling water.
Cook the Polenta
Combine polenta, water, and salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes.
Finish the Polenta
Stir in butter and parmesan cheese until very well mixed and both have melted.
Assemble Breakfast Polenta
Spoon cooked polenta into bowls. Top with pesto, then place a soft boiled egg on top. Add any remaining desired toppings.