I have to start by noting that I am clearly totally obsessed with nestled eggs. First the shakshuka, now this. And I’m only on my fifth recipe. There’s just something so delicious about a soft, runny egg blending into the flavours of another dish.
In this case, creamy, cheesy polenta. Yum. I stumbled across this idea while looking for a recipe for fried polenta and eggs. Which I will still make, at some point. But a skillet with nestled eggs just sounded so tempting that I haven’t quite gotten to the fried version yet.
The first time I made this dish, I topped it with fried sage leaves, which I would highly recommend. Fried – or, in the summer, barbequed – sage leaves are deliciously crispy and flavourful. You should probably put them on top of everything you cook. (Did I already say that about coconut oil? That too.)
This recipe is super simple and takes almost no prep. You cook the polenta with milk for creaminess, then stir in butter, cheese, and your choice of flavourings (green onion? garlic? veggie bacon? fresh sage? all of the above?). Then you crack eggs on top, and bake in the oven until the eggs are set. I’d say it takes about 15 minutes of active time, plus 10 minutes in the oven. Hello, delicious breakfast everyday of the week.
Creamy, Cheesy Polenta & Egg Skillet
Servings: 2-4 (depending on number of eggs)
- 1.5 cups milk
- 1 cup water
- ¾ cup dry polenta
- 2 green onions, thinly sliced
- 1/3 cup grated cheddar cheese
- 1 tablespoon butter
- salt & pepper, to taste
- 2-4 eggs
- veggie bacon
- fresh sage leaves
- Preheat the oven to 400.
- If you’re adding veggie bacon, fry the bacon in a small, oven-safe skillet until crisp. Remove from the pan, cut into small piece, and set aside.
- In the same skillet (keeping the “bacon” oil), bring the milk and water to a simmer over medium-high heat. Slowly stir in the polenta, whisking to prevent any clumps from forming. Cook, stirring, until the polenta is smooth and creamy, adding more milk if the polenta becomes too thick.
- Remove the skillet from the heat and stir in the green onions, cheese, butter, salt, and pepper. Smooth the top of the polenta, pressing it into the skillet so that it becomes level.
- Crack the eggs over the polenta and top with whole fresh sage leaves. Bake the skillet in the oven until the eggs are set but the yolks are still runny, roughly 10 minutes.