Share on Pinterest Share on LinkedIn Share on WhatsApp
Italian Poached Eggs In Marinara Sauce With Polenta & Wilted Greens
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Ingredients
Instructions
Polenta
  1. Preheat your oven or toaster oven to 300 F. Lightly spray a baking sheet with avocado oil.
  2. Place your polenta wheels down on a flat side and place in the oven to heat up and lightly brown.
  3. Flip the polenta wheels after about 8 minutes to brown on the opposite side.
  4. Once browned on both sides, keep warm in the oven until you’re ready to serve.
Sauce & Eggs
  1. Heat ghee in sauté pan over medium-low heat and add onions. Sprinkle with some salt.
  2. Once onions have become transluscent and slightly browned, add marinara to pan. You may need to increase the heat a tad to heat up the sauce.
  3. Once the sauce is hot, make 4 wells in the sauce. Crack the first egg and gently place it in the first well. Continue until all wells are full.
  4. Lightly salt the eggs and add a light sprinkling of black powder.
  5. Turn the heat down to low and cover the pan with a lid to allow the eggs to fully cook.
  6. Check them every 3 minutes and cook to your level of yolk firmness.
  7. In serving bowls, you’ll now want to assemble the meals. Add a handful of greens first and then place the polenta wheels on top. Top them with a bit of sauce. Then add the eggs and more sauce if you want.
  8. If you want added cheese, you could add it to the plates now. Otherwise, it is not needed.
Recipe Notes

If you can eat dairy, you can add slices of fresh mozzarella to the pan as the eggs near being cooked. Again place the lid to allow it to warm and soften.