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Once you’ve made this elegant breakfast, you’ll not only have something extra special to serve your family and guests, you’ll know how to poach eggs and make your own polenta. Both are easier than you may have thought. The recipe calls for blanched asparagus; this just means you put it into boiling water for 30 seconds. When you take the asparagus out, you should put it in cold water or it’ll keep cooking till it’s too soft. This comes to us from the Mountain Top Inn and Resort in Chittenden, Vermont, where you’ll find everything from a private beach to massage therapy.
Eggs with Smoked Salmon, Polenta & Asparagus
2015-01-29 10:59:38
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Ingredients
- ½ cup yellow corn meal
- 2 cups whole milk
- 2 Tbs unsalted butter
- ½ cup grated Parmesan
- 2 Tbs minced chives
- Salt & Pepper
- 8 slices smoked salmon
- 8 spears peeled and blanched jumbo asparagus
- 8 eggs (extra large brown)
For the polenta
- 1. Bring the milk and S&P to a boil in a small saucepan
- 2. Whip in the cornmeal reduce heat to medium heat and cook for two minutes stirring constantly
- 3. Stir in the butter and add the cheese and chives.
- 4. Check the seasoning and set aside (covered) to keep warm.
Plating
- 1. Drop your eggs in simmering salted water and poach until the whites are set but yolk is soft
- 2. Heat your asparagus in a little butter with salt and pepper
- 3. Take four plates and divide the polenta between them with an impression in the middle of the polenta
- 4. Lay down a piece of salmon for each egg on the polenta, and one spear of asparagus on either side of the polenta pointing in opposite directions
- 5. Nestle the eggs on the salmon and garnish the eggs with a little chopped chives and some shaved Parmesan.
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