Venetian Poached Eggs* Recipe

Time40m

Serves4

Cage Free Eggs, Sauteed Asparagus, Valserena Parmigiano, Hollandaise Sauce, Crispy Polenta Cake

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Ingredients

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1
Prepare the Polenta
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
2
Add Cornmeal
Gradually whisk in 1 cup of cornmeal, stirring constantly to avoid lumps. Reduce heat to low and cook for about 20 minutes, stirring frequently until thickened.
3
Add Butter
Stir in 2 tbs of butter until melted and completely incorporated. Pour the polenta into a greased baking dish and let it cool until firm.
4
Cut and Fry
Once cooled, cut the polenta into squares. Heat 2 tbs of olive oil in a skillet over medium heat and fry the polenta squares until golden and crispy on both sides.

5
Prepare the Asparagus
Trim the ends of 200 grams of asparagus and rinse under cold water.
6
Sauté
In a skillet over medium heat, sauté the asparagus for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

7
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each of the 4 cage-free eggs into a small cup and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

8
Plate the Dish
On each plate, place a crispy polenta cake at the base. Top it with sautéed asparagus, carefully place a poached egg on top, and drizzle with hollandaise sauce. Finish with a sprinkle of grated Valserena Parmigiano.