Menu
+

Polenta:

Eggs:

  • Eggs 20 g
  • Water 3 l
  • White Vinegar 150 ml

Mushrooms:

Garnish:

  • Lemon zest 25 g
  • Parsley 50 g
  1. Polenta:

    • Bring water and Knorr Garde d’Or Hollandaise Sauce to the boil, rain in polenta whisking over a low heat until cooked. Stir through baby spinach leaves.
  2. Eggs:

    • Poach the eggs in swirling water and place in room temperature water until serving.
  3. Mushrooms:

    • Sauté mushrooms with butter and Knorr Mise an Place Pesto.
  4. Garnish:

    • Pour polenta into a shallow bowl, top with poached egg, mushrooms and lemon zest. Garnish with Parsley.