Creamy Truffle Polenta with Poached Eggs

Creamy Truffle Polenta with Poached Eggs

Creamy polenta, fried cremini mushrooms and a poached egg topped with gruyere and truffle oil
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
Calories: 486kcal


  • 1 tbsp olive oil
  • 250 g swiss brown (cremini) mushrooms- thinly sliced
  • 20 g dried porcini mushrooms- soaked for 10 minutes in cold water
  • 2 cloves garlic- minced
  • 1 tsp dried thyme
  • 2 tbsp tarragon- chopped
  • 350 ml vegetable stock
  • 75 g instant polenta
  • 50 ml full cream milk
  • 1 tbsp truffle oil
  • 30 g gruyere cheese- finely grated
  • 2 large eggs- softly boiled or poached


  • Poach the eggs in a saucepan. Drain and set aside.
  • Heat the olive oil in a large frying pan on medium- high heat. Fry the sliced mushroom in several batches, to avoid overcrowding the pan. Fry until the mushrooms are lightly golden.
  • Add the mushrooms back to the pan, add the drained porcini mushrooms, garlic, thyme and tarragon. Season with salt & pepper, and continue to stir until any liquid has evaporated- about 2-3 minutes. Set this pan aside
  • In a small saucepan, add the stock and bring to boil. Stir in the polenta, then add the milk. Stir until the polenta is thick but smooth- it should still be slightly runny. Add more water if the polenta starts to dry out.
  • Remove the polenta from heat, add the truffle oil and stir until combined. Spoon the polenta into 2 serving bowls
  • Add the fried mushroom mixture over the top, then gently slide one poached egg into the centre of each bowl.
  • Add a handful of grated gruyere on top, and season with salt and pepper. Serve warm.


Calories: 486kcal
Carbs: 41.9g | Fat: 27.6g | Protein: 20g

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