Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
Designed for professional chefs, check out this Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Garde d’Or Hollandaise Sauce, Knorr Mise an Place Pesto.
- 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.
- Poach the eggs in swirling water and place in room temperature water until serving.
- Sauté mushrooms with butter and Knorr Mise an Place Pesto.
- Pour polenta into a shallow bowl, top with poached egg, mushrooms and lemon zest. Garnish with Parsley.