Polenta Eggs Benedict with Avocado Mustard Sauce

Breakfast

Polenta Eggs Benedict with Avocado Mustard Sauce
Nutrition Facts
4 serving per container
Serving size 1 serving
Calories 410
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Trans Fat 0g  
Cholesterol 395mg 132%
Sodium 1380mg 60%
Total Carbohydrates 22g 8%
Dietary Fiber 5g 18%
Total Sugars 3g  
  Includes 2g Added Sugars 4%
Protein 25g
Vitamin D 2mg 10%
Calcium 98mg 8%
Iron 3mg 20%
Potassium 500mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 1 T. olive oil
  • 8 ea. 1/2”-thick discs prepared polenta (such as Ancient Harvest)
  • 4 ea. slices ham steak or thick-cut ham, quartered
  • 2 c. mustard greens (or other peppery green), torn
  • 8 ea. eggs
  • 1 T. distilled white vinegar
  • 1 ea. Avocado From Mexico, halved, pitted & skin removed
  • 2 T. lemon juice
  • 2 T. dijon mustard
  • 2 T. water
  • 1 T. white wine vinegar
  • 1 ea. small clove garlic
  • 1 t. kosher salt
  • 1/2 t. ground black pepper
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Instructions

  1. In a large cast-iron skillet, heat olive oil over medium-high heat. Add the ham slices and cook, working in batches if needed, until beginning to brown, about 2 minutes per side. Set aside.
  2. Place polenta discs into pan and cook 3 to 4 minutes per side, working in batches if needed, until browned and heated throughout. Remove from pan and set aside.
  3. Add mustard greens to pan with residual oil and cook until just beginning to wilt, about 1 minute. Remove from heat.
  4. Fill a large, straight-sided skillet with 2 to 3 inches of water and bring to a simmer over medium heat. Add distilled white vinegar.
  5. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
  6. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
  7. Assemble each plate: Place two discs polenta on plate, top each with two pieces ham, a spoonful of wilted mustard greens, one poached egg, and a generous drizzle of avocado mustard sauce.

ADDITIONAL INSPIRATIONS: This sauce is delicious smeared into a classic ham and cheese sandwich. You can also try this build with a classic hollandaise sauce, and replace the wilted greens with fresh sliced avocado.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Polenta Eggs Benedict with Avocado Mustard Sauce
Amount Per Serving 4
Calories 410 Calories from Fat 0
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 395mg 132%
Sodium 1380mg 60%
Total Carbohydrates 22g 8%
Dietary Fiber 5g 18%
Total Sugars 3g  
  Includes 2g Added Sugars 4%
Protein 25g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 2mg 2%
Calcium 98mg 8%
Iron 3mg 20%
Potassium 500mg 10%
* Percent Daily Values are based on a 2000 calorie diet.

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