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–+ servings
poached eggs over polenta and olive tapenade

Poached Eggs over Polenta with Olive Tapenade Recipe

Calories290 kcal
Carbohydrates26 g
Fat19 g
Protein6 g
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

  • 1 16 oz package prepared polenta
  • 8 eggs
  • 1 small 4 oz can black olives - sliced
  • 1 6.5 oz jar pitted Kalamata olives - sliced
  • ⅓ cup fresh basil - finely chopped
  • Juice from ½ a lemon
  • 4 cloves garlic - minced
  • 1 tsp salt
  • 1 tsp dried thyme
  • ½ tsp black pepper

Instructions

  • Preheat oven to 375.
  • Slice polenta into 16 even slices. Spray a baking sheet with nonfat cooking spray, and evenly spread out the polenta slices on it.
  • Bake polenta until edges start to brown, about 12-15 minutes.
  • Meanwhile, polenta is baking, combine olives, garlic, lemon juice, salt, pepper, thyme and basil in a large bowl. Mix well.
  • Poach eggs by using a poaching pan or, follow the method posted in the NOTES of the recipe.
  • Place 4 slices of polenta in each serving bowl, top with 1/4 of the olive tapenade mixture, and then place two poached eggs on top. Serve immediately.

Notes

  • Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together.
  • Working with the eggs, one by one, break or crack each egg onto a saucer, ramekin, small cup, or bowl. Place all cups of eggs so that they are convenient to the stove.
    If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk.
  • You will want to bring the water to a temperature of about 160 to 180ºF (71-82ºC). As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.
  • Slip eggs carefully into slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Gently pour the eggs out. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Don't disturb the egg/eggs once you have put them in the water.

Nutrition

Serving: 4 slices polenta, two eggs and 1/4 of the olive tapenadeCalories: 290 kcal (15%)Carbohydrates: 26 g (9%)Protein: 6 g (12%)Fat: 19 g (29%)Fiber: 4 g (17%)