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. Source: Diabetic Living Magazine, Winter 2020

Lori Zanini RD, CDE


Ingredient Checklist


Instructions Checklist
  • Cut polenta into four 1/2-inch-thick slices.

  • 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.

  • 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.

  • 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 Facts

449 calories; 32 g total fat; 5.4 g saturated fat; 186 mg cholesterol; 539 mg sodium. 738 mg potassium; 33.4 g carbohydrates; 9.4 g fiber; 2 g sugar; 11.4 g protein; 1044 IU vitamin a iu; 14 mg vitamin c; 135 mcg folate; 88 mg calcium; 3 mg iron; 88 mg magnesium;