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.

Lori Zanini RD, CDE
Source: Diabetic Living Magazine, Winter 2020
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

448.8 calories; protein 11.4g 23% DV; carbohydrates 33.4g 11% DV; exchange other carbs 2; dietary fiber 9.4g 38% DV; sugars 1.5g; fat 32g 49% DV; saturated fat 5.4g 27% DV; cholesterol 186mg 62% DV; vitamin a iu 1044.2IU 21% DV; vitamin c 13.6mg 23% DV; folate 135.5mcg 34% DV; calcium 88.4mg 9% DV; iron 2.9mg 16% DV; magnesium 87.8mg 31% DV; potassium 737.5mg 21% DV; sodium 538.5mg 22% DV.