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.

Diabetic Living Magazine, Winter 2020


Recipe Summary

20 mins
20 mins


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

2 polenta cakes + 1 cup arugula + 1 egg
449 calories; protein 11.4g; carbohydrates 33.4g; dietary fiber 9.4g; sugars 1.5g; fat 32g; saturated fat 5.4g; cholesterol 186mg; vitamin a iu 1044.2IU; vitamin c 13.6mg; folate 135.5mcg; calcium 88.4mg; iron 2.9mg; magnesium 87.8mg; potassium 737.5mg; sodium 538.5mg.