Spinach and Hollandaise Polenta, Fried Mushrooms, Poached Egg
A delicious breakfast meal made with three components: Polenta, mushrooms & egg. View our Spinach & Hollandaise Polenta, Mushrooms, and Poached Egg recipe below.
- 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.