A comforting savoury breakfast featuring creamy and cheesy polenta topped with sautéed spinach and tomatoes, and two gooey poached eggs. Finished off with crispy chilli oil, it’s the perfect brunch for chilly mornings.
1: Pour stock into a saucepan and bring to a boil.
2: Stir in the polenta and keep stirring until thickened and soft.
3: After about 10 minutes, stir in the cheese and butter.
4: Halve the tomatoes and gently fry in olive oil for a couple of minutes.
5: Add the spinach and let it slowly wilt.
6: Poach your eggs in simmering water with a dash of vinegar.
7: Crack an egg into a ramekin, swirl the simmering water, and gently drop the egg in. Repeat with all eggs.
8: Pour the polenta into a bowl, top with the vegetables and poached eggs, and drizzle with chilli oil.
