Poached Eggs with Creamy Polenta, Agrodolce Pearl Onions and Toasted Hazelnuts
The recipe calls for peeled pearl onions for the agrodolce. This can be easily achieved by immersing the onions in boiling water for 2 to 3 minutes, then plunging them into an ice bath. When they are cool enough to handle simply cut off the root end of the onion and squeeze gently. The onions will pop out of their skins. Any left over agrodolce onions are also a great addition to a cheese board or charcuterie platter.
Also the polenta and onions can be done more or less at the same time in two pots side by side on the stove. Start your polenta first, then get the onions going. Put on the water to poach your eggs and by the time the polenta is ready the onions will be too and then it is just a 2 minute dip for the eggs and breakfast is ready!
For the polenta:
1 cup of polenta (also labelled as corn grits)
4 1/2 cups of water
1 teaspoon of fine grain sea salt
4 tablespoons butter
1/4 cup grated fresh Parmesan (or more to taste)
For the agrodolce onions:
1 cup of peeled pearl onions (you could use white, yellow or red)
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Fine grain sea salt and freshly ground pepper
For the eggs and salad garnish:
8 large eggs
few drops of white vinegar
1/4 cup of toasted and skinned hazelnuts, coarsely chopped
4 small handfuls of baby arugula leaves
A few drops of lemon juice and a sprinkling of hazelnut oil (or olive oil) to season the arugula leaves
1/3 cup Parmesan, shaved with a vegetable peeler
Fine grain sea salt and freshly ground pepper
Toasted baguette or bread of you choice (optional)
To make the polenta:
In a medium pot combine the polenta, water and salt and mix well. Bring to a simmer and whisk the polenta for a few minutes to help bring it together and until the water returns to a boil. Reduce the heat to a slow simmer using a wooden spoon to stir the polenta at frequent intervals. Be careful, as the polenta will sometime spit at you!
Continue to cook and frequently stir for 30 minutes or so until the polenta has become creamy and thick and has lost its raw bite. You can add a bit more water if needed and continue to cook until the desired flavour and texture is achieved. Once it is done add the butter and the grated Parmesan and stir to combine. Season to taste with salt and pepper, cover and keep warm until needed.
For the agrodolce onions:
In a medium sauté pan melt the butter and then add the brown sugar over medium heat. Stir until the sugar has dissolved and add in the peeled pearl onions. Swirl the onions in the brown sugar and butter and then carefully add the balsamic vinegar. Cook over medium-low heat for 15 to 20 minutes until the onions are tender and glazed with the sauce. Keep warm until needed.
For the eggs:
Fill a medium sauce pan 3/4 full of water. Bring to a simmer and add a drop or two of vinegar to the water. Crack an egg into a ramekin and once the water is simmering use a wooden spoon to stir the simmering water creating a “swirl”. Carefully slide the egg into the swirling water and repeat with 3 more eggs (it is better to do the eggs in two batches). Continue to gently swirl the water in one direction. Cook for 1 1/2 to 2 minutes or longer if you prefer a firmer yolk. Remove with a slotted spoon and place eggs on a tea towel to drain off excess water, transfer to a warmed plate and season with salt and pepper. Repeat with the remaining 4 eggs.
To assemble:
Place some of the creamy polenta on a warmed plate and nestle in some of the pearl onions and sprinkle on some of the toasted hazelnuts. Slide on a couple of the seasoned beside the polenta and then top with a small handful of the arugula that has been tossed with a few drops of lemon juice and a bit of the hazelnut oil salt and pepper. Top with some shavings of Parmesan. Serve with toast if desired.
Serves 4.