Perfectly Poached Egg with Creamy Polenta and Lamb’s Lettuce

Name: Perfectly Poached Egg with Creamy Polenta and Lamb's Lettuce
Total time: 20 min
Yield: 4
Ingredients: 100 g Steirerkraft Polenta, fine; 200 ml milk; 100 ml vegetable stock; 50 ml whipping cream; 60 g Asmonte cheese (grated); salt; pepper; 2 tbsp Steirerkraft coarsely chopped pumpkin seeds; 100 g lamb's lettuce; 4 tbsp Steirerkraft Pumpkin Seed Oil PGI; 2 tbsp Steirerkraft Apple Balsamic Vinegar Organic; salt; pepper; 4 eggs; vinegar, for the cooking water; 1 pinch sugar

The wonderful texture of a poached egg nestles perfectly into the soft, creamy polenta, while marinated lamb’s lettuce rounds off the flavour experience beautifully.

Difficulty: medium Total time: 20 min Portions: 4

Vegetarian with polenta with pumpkin seed oil

Creamy Polenta

100 g Steirerkraft Polenta, fine
200 ml milk
100 ml vegetable stock
50 ml whipping cream
60 g Asmonte cheese (grated)
salt
pepper
2 tbsp Steirerkraft coarsely chopped pumpkin seeds

Salad

100 g lamb's lettuce
4 tbsp Steirerkraft Pumpkin Seed Oil PGI
2 tbsp Steirerkraft Apple Balsamic Vinegar Organic
salt
pepper

Poached Eggs

4 eggs
vinegar, for the cooking water
1 pinch sugar

Preparation

For the creamy polenta, bring the milk and vegetable stock to a boil in a pot. Stir in the polenta, bring to a brief boil, then remove from the heat and let sit for about 5 minutes to absorb the liquid. Stir in the whipping cream, butter, Asmonte cheese, and 1 tbsp of the pumpkin seeds, season with salt and pepper, and set aside.
Meanwhile, wash the lamb’s lettuce thoroughly and shake dry. Toss with the pumpkin seed oil, apple vinegar, salt, and pepper.
For the poached eggs, heat a pot of water with vinegar (roughly a 5:1 ratio), without salt. Crack each egg individually into a cup or small bowl and, once the water is simmering (not boiling), gently slide the egg in. Poach for about 3 minutes, depending on your preferred doneness, then lift out with a slotted spoon and let drain briefly on kitchen paper.
To serve, portion the polenta into bowls or onto plates, arrange the marinated lamb’s lettuce around the edge, and carefully place the poached egg in the centre. Season lightly with salt, sprinkle with chopped pumpkin seeds, and serve immediately.