Poached Eggs on Polenta with Tomato Salsa

Egg Dishes and Breakfast Entrees

Poached Eggs on Polenta with Tomato Salsa

“Not having an electric broiler, we could not toast English muffins to our liking … so this is our solution, polenta instead of English muffins and salsa instead of Hollandaise sauce.” —Innkeeper, Churchill Manor Bed & Breakfast


Servings: Makes 10 Servings

2 cups polenta
8 cups chicken stock
4 cups shredded Monterey Jack cheese
20 slices of Canadian bacon
20 poached eggs*
Salt and pepper

Tomato Salsa:
5 large ripe tomatoes, chopped
2 green onions, chopped
2 garlic cloves, minced
½ cup chopped parsley
1 chipotle pepper in Adobo sauce, chopped


For polenta: Boil chicken stock and stir in polenta. Cook and stir at reduced heat for 10 minutes. Pour polenta mixture into a ½-inch sheet pan (the pan should be filled to the top). Sprinkle Monterey Jack cheese over the polenta; cover and refrigerate until set. Remove polenta from the refrigerator and cut into serving size wedges. Place wedges into a buttered sauté pan, cover and heat until cheese melts.

In a medium sauce pan, mix together salsa ingredients and heat over medium-low heat.

To assemble: Place two polenta wedges on each plate. Top each wedge with a slice of Canadian bacon, one poached egg and hot tomato salsa. For poached eggs: See page 125.