Golden Polenta & Egg with Mustard Sauce

Golden Polenta & Egg with Mustard Sauce

6 Reviews
From: EatingWell Magazine, February/March 2005

Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week-or a great weekend brunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup low-fat plain yogurt
  • ⅓ cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 pound green beans, trimmed
  • 4 eggs
  • 2 teaspoons extra-virgin olive oil
  • 12 ounces prepared polenta, sliced into eight ½-inch rounds


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  • Ready In

  1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
  2. Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.
  3. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
  4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
  5. Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.

Nutrition information

  • Per serving: 276 calories; 12 g fat(3 g sat); 4 g fiber; 31 g carbohydrates; 12 g protein; 65 mcg folate; 193 mg cholesterol; 7 g sugars; 0 g added sugars; 1,106 IU vitamin A; 12 mg vitamin C; 136 mg calcium; 2 mg iron; 609 mg sodium; 319 mg potassium
  • Nutrition Bonus: Vitamin A (22% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat, 1½ fat

Reviews 6

January 07, 2017
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By: karen
My husband and I loved this. Absolutely yummy. We served asparagus instead of green beans which as a delight with the sauce. Also, we did 4 minute eggs to keep them runny. We are polenta fans and this was a hit for us! Couldn't believe the low calorie count for such a rich dish. Another benefit. Pro: will serve this again!
October 21, 2014
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By: EatingWell User
Had high hopes I was excited to try this recipe, being allergic to wheat it's tough to find hardy breakfast recipes. Unfortunately the sauce was overpowering to the dish (a bit too tangy), and needed salt. I also tried it with sauteed swiss chard instead of the green beans, but I don't think it would be that good either way. I wish it were good! I need more decent breakfast recipes. Pros: Simple, gluten free Cons: Bland, needs salt
May 10, 2014
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By: EatingWell User
A long standing favorite. This dish makes everyone happy. This year, the one selected for Mothers Day brunch.
April 26, 2014
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By: EatingWell User
Polenta was tasteless even with the terrible mustard sauce. Only items enjoyable in this meal was the egg, which was prepared just right, and the green beans. Now I have to decide what I am going to eat in place of the polenta (ugh!). Cons: Absolutely aweful.
April 05, 2010
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By: preemiemom0703
This was REALLY good. We used left-over hard boiled Easter eggs. I think this would be better w/soft boiled eggs or poached eggs for better texture. But the sauce... YUMMY!!! I like the other reviewer's suggestion of serving it with sauteed spinach for a Florentine. I'll have to give that a try.
December 13, 2009
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By: bethramage
I love this simple recipe, and have made it lots of times. It's good for breakfast or dinner. I've substituted spinach for the green beans and served it like eggs Florentine. Delicious.
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