Poached Eggs with Truffle Polenta and Salsa Verde
Try these poached eggs with truffle polenta and salsa verde for your next brunch gathering. Just the smallest amount of truffle oil adds an incredible layer of
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Ingredients
- 8 eggs
- 1 tablespoon white wine vinegar
- 2 cups (500ml) chicken or vegetable stock
- 1 litre (4 cups) milk
- 1 cup (170g) polenta
- 1/2 cup (40g) coarsely grated parmesan cheese
- 40 grams (1½ ounces) butter
- 1/2 teaspoon white truffle oil,approximately
- Salsa verde
- 1 clove garlic
- 2 drained anchovy fillets
- 1 teaspoon rinsed, drained baby capers
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/3 cup loosely packed fresh basil leaves
- 1 cup loosely packed baby rocket
- rocket leaves (arugula)
- 1/4 cup (60ml) olive oil
- 1 tablespoon lemon juice
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