Roasted Tomato and Poached Egg Polenta
Ingredients
- 1 pint cherry tomatoes
- 1 shallot, cut into wedges
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- ¼ tsp kosher salt, divided
- ¼ tsp freshly ground pepper, divided
- ⅔ cup quick cooking polenta
- 2 tsp butter
- ⅓ cup freshly grated Parmesan cheese, divided
- 1½ tsp white vinegar
- 8 cups water
- 2 large eggs
- ⅓ cup microgreens
Instructions
- Preheat oven to 400°F. Toss together tomatoes, shallots, oil, Italian seasoning, and ⅛ tsp each salt and pepper in an 8-inch baking dish. Bake 20 minutes or until tomatoes soften and shallots are lightly browned.
- Meanwhile, cook polenta according to package directions; stir in butter, 3 Tbsp cheese, and ⅛ tsp each salt and pepper.
- Bring vinegar and 8 cups water to a simmer in a saucepan over medium-high heat. Gently crack eggs into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Serve tomato mixture and eggs over polenta; sprinkle with microgreens and remaining cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
447
|
447
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 593 | 593 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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