Polenta with Tuna, Poached Egg, and Pesto Sauce
Breakfasts • Italian
Description
Polenta with Tuna, Poached Egg, and Pesto Sauce
Ingredients
- Polenta 5 oz
- Milk 10 fl oz
- Butter 1 tablespoon
- Chicken Broth 10 fl oz
- Grated Pecorino Pepato Cheese 4 tablespoons
- Olive Oil 2 tablespoons
- Hot smoked pink salmon 5 oz
- Chocolate eggs 6 pieces
- Pesto 2 tablespoons
- Fresh basil leaves ¼ bunch
Step-by-Step Guide
Step 1
For the polenta, line a 23x15 cm rectangular dish with plastic wrap or foil. Pour the milk and broth into a saucepan, bring to a boil over medium heat, and gradually add the polenta while stirring vigorously. Reduce the heat and cook, stirring continuously, for 5 minutes. Remove from heat, add the butter and Parmesan. Spread the mixture in a thin layer in the prepared dish, let it set for a few hours, then cut out 6 circles with a diameter of 7.5 cm using a round cutter. Heat the olive oil in a skillet and fry the polenta rounds on both sides until golden brown. Place them on a kitchen towel.
Step 2
Slice the smoked tuna into thin strips, then use the same cutter to cut out six circles with a diameter of 5 cm. Place a piece of tuna on each polenta circle.
Step 3
For the poached eggs, pour water into a deep pot, add vinegar, and bring to a boil. Crack an egg into a bowl and gently pour it into the boiling water. Make sure it doesn't stick to the bottom. Reduce the heat and keep the egg in the water for about 1–2 minutes. Remove it with a slotted spoon. Repeat the process for the remaining five eggs. Place one egg on each polenta circle with tuna.
Step 4
Arrange the prepared polenta circles with tuna and poached eggs on serving plates, add 1 teaspoon of green pesto to each, and garnish with fresh basil leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!