Here's What You'll Need
1
arugula pesto, eggs, white vinegar, kosher salt, cornmeal polenta, unsalted butter, parmigiano reggiano, flaky sea salt
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Make the Soft Boiled Eggs
2
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.
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Cook the Polenta
3
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.
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Finish the Polenta
4
Stir in butter and parmesan cheese until very well mixed and both have melted.
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Assemble Breakfast Polenta
5
Spoon cooked polenta into bowls. Top with pesto, then place a soft boiled egg on top. Add any remaining desired toppings.
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