Eggs Florentine over Seared Polenta

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Eggs Florentine over Crispy PolentaRecipe
Photo: Jennifer Causey; Styling: Claire Spollen

For an elegant weekend brunch, try a twist on classic eggs benedict. 

Serves 4


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2 garlic cloves, sliced
1 1/2 teaspoons olive oil
5 ounces baby spinach
1 1/2 teaspoons olive oil
5 large eggs
3 tablespoons canola mayonnaise
1 tablespoon lemon juice
2 teaspoons water
2 teaspoons butter, melted
1/4 teaspoon kosher salt


Heat garlic in 1 1/2 teaspoons olive oil in a skillet over medium-high heat until golden; remove from pan. Add spinach, stirring until wilted; remove from pan. Add 1 1/2 teaspoons olive oil to pan; swirl. Add polenta slices; cook 3 minutes on each side. Bring a large skillet filled with water to a simmer. Break eggs gently into pan; cook 3 minutes. Remove with a slotted spoon. Blend 1 poached egg yolk, mayonnaise, lemon juice, 2 teaspoons water, melted butter, and salt in a blender. Top each polenta slice with 1/4 cup spinach, 1 egg, 1 1/2 tablespoons sauce, and garlic.

Created date

August 2015

Nutritional Information

Calories 305
Fat 14.7 g
Satfat 3.9 g
Monofat 7.1 g
Polyfat 2.6 g
Protein 12 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 238 mg
Iron 4 mg
Sodium 412 mg
Calcium 83 mg