Eggs Florentine Over Seared Polenta
- 2 garlic cloves, sliced
- 1 1/2 teaspoons olive oil
- 5 ounces baby spinach
- 1 1/2 teaspoons olive oil
- 5 large eggs
- 3 tablespoons canola mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons water
- 2 teaspoons butter, melted
- 1/4 teaspoon kosher salt
- Heat garlic in 1 1/2 teaspoons olive oil in a skillet over medium-high heat until golden; remove from pan. Add spinach, stirring until wilted; remove from pan. Add 1 1/2 teaspoons olive oil to pan; swirl. Add polenta slices; cook 3 minutes on each side. Bring a large skillet filled with water to a simmer. Break eggs gently into pan; cook 3 minutes. Remove with a slotted spoon. Blend 1 poached egg yolk, mayonnaise, lemon juice, 2 teaspoons water, melted butter, and salt in a blender. Top each polenta slice with 1/4 cup spinach, 1 egg, 1 1/2 tablespoons sauce, and garlic.
garlic, olive oil, baby spinach, olive oil, eggs, canola mayonnaise, lemon juice, water, butter, kosher salt
Taken from www.myrecipes.com/recipe/eggs-florentine-crispy-polenta (may not work)