Polenta Cakes with Poached Eggs & Avocado

Polenta Cakes with Poached Eggs & Avocado

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From: Diabetic Living Magazine, Winter 2020

Precooked polenta makes this savory healthy breakfast a breeze. Serving the easy poached eggs on a bed of arugula is a wonderful way to get a head start on your daily vegetable intake.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups cooked polenta, cooled (see Associated Recipes)
  • 1 tablespoon olive oil plus 2 tsp., divided
  • 1 teaspoon white vinegar
  • 2 large eggs
  • 2 cups arugula
  • 1 avocado, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Cut polenta into four ½-inch-thick slices.
  2. Heat 1 Tbsp. oil in a large skillet over medium heat. Add the polenta slices and cook until browned and crisp on the bottom, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more.
  3. Meanwhile, bring 2 inches of water in a wide pot to a boil. Add vinegar and reduce heat to medium-low to maintain a gentle simmer. Crack each egg into a small bowl and slip them, one at a time, into the simmering water, taking care not to break the yolks. Poach for 4 minutes for soft-set, 5 minutes for medium-set, and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
  4. To serve, arrange 1 cup arugula on each plate. Divide the polenta slices and avocado between the plates and top each with a poached egg. Drizzle with the remaining 2 tsp. oil and season with salt and pepper.

Nutrition information

  • Serving size: 2 polenta cakes + 1 cup arugula + 1 egg
  • Per serving: 449 calories; 32 g fat(5 g sat); 9 g fiber; 33 g carbohydrates; 11 g protein; 135 mcg folate; 186 mg cholesterol; 2 g sugars; 1,044 IU vitamin A; 14 mg vitamin C; 88 mg calcium; 3 mg iron; 538 mg sodium; 738 mg potassium
  • Nutrition Bonus: Folate (34% daily value), Vitamin C (23% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 2

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