Poached Egg with Spinach Polenta & Mushrooms – The Oil and Vinegar Cellar
*This recipe was adapted from Happy Hearted Kitchen. For years, oatmeal has been a go-to for breakfasts, especially when fall and winter hit. It's simple and filling, but you can only eat so many...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oilandvinegarcellar.com.
Ingredients
- 2 cups of mixed mushrooms (we used Organic Chef's Mix Mushrooms)
- 1 small yellow onion, thinly sliced
- 1 teaspoon dried thyme
- 2-3 cups packed spinach leaves, chopped
- 1 cup instant polenta
- 2 cups water
- 2 eggs
- Salt and Pepper
- 2-3 tbsp garlic mushroom oil
- 1-2 tbsp Italian white truffle oil
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