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Breakfast Polenta with Pesto & Eggs

Creamy Breakfast Polenta with Pesto & Eggs for a Cozy Brunch

This Breakfast Polenta with Pesto & Eggs is a creamy, comforting dish perfect for brunch or a quick breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups fresh arugula
  • 1/2 cup olive oil
  • 1/3 cup nuts (pine nuts or walnuts) substitute with almonds if needed
  • 1/2 cup Parmesan cheese adjust for taste
For the Polenta
  • 1 cup cornmeal polenta can substitute with coarse or medium ground corn grits
  • 3 cups water essential for cooking polenta
  • 1 teaspoon kosher salt adjust to preference
  • 2 tablespoons unsalted butter can swap with olive oil for dairy-free
  • 1 cup Parmigiano Reggiano (grated) use any aged hard cheese if preferred
For the Eggs
  • 6 large eggs provide protein and richness
  • 1 tablespoon white vinegar can be omitted if not preferred
For Garnishing
  • flaky sea salt to taste
  • fresh herbs (like basil or arugula) for extra flavor

Equipment

  • food processor
  • Medium saucepan
  • Large Pot
  • Ladle

Method
 

Step-by-Step Instructions
  1. Prepare your arugula pesto by combining 2 cups of fresh arugula, 1/2 cup of olive oil, 1/3 cup of nuts, and 1/2 cup of grated Parmesan cheese in a food processor. Blend until smooth and creamy.
  2. Bring a large pot of water to a gentle boil. Add a tablespoon of white vinegar and a pinch of salt. Lower 6 large eggs into the pot, cooking for exactly 7 minutes. Transfer the eggs to an ice bath to cool.
  3. In a medium saucepan, combine 3 cups of water and 1 teaspoon of kosher salt and bring to a boil. Gradually whisk in 1 cup of cornmeal polenta, stirring to prevent lumps. Simmer for about 20 minutes until thickened.
  4. Stir in 2 tablespoons of unsalted butter and 1 cup of grated Parmigiano Reggiano into the polenta until melted. Adjust seasoning as needed.
  5. Ladle the creamy breakfast polenta into bowls. Add arugula pesto on top and place sliced soft boiled eggs over the polenta.
  6. Sprinkle flaky sea salt and add fresh herbs for garnish. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Feel free to experiment with different types of pesto and toppings to suit your taste.

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