Well Seasoned Studio · by Ari Laing★ 5.0 (2)
Creamy Breakfast Polenta with Pesto & Soft-Boiled Eggs
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 29%
CARBS 20G24% OF CAL
1G FIBER18G OTHER1G TOTAL SUGAR
FAT 21G58% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta cooked with butter and Parmesan, topped with arugula pesto and soft-boiled eggs. Savory and elegant, it's a sophisticated brunch that feels restaurant-quality.
mainitalianeggs🍲 stockpot🥄 saucepangluten freevegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Arugula pesto, (homemade (recipe linked below) or store-bought)
- 6 large eggs
- 1 Tbsp white vinegar
- 3 cups water ()
- 1 tsp Kosher salt ()
- 1 cup cornmeal polenta ()
- 2 Tbsp unsalted butter
- 1 cup Parmigiano Reggiano, (freshly grated)
- Flaky sea salt ()
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 29%
CARBS 20G24% OF CAL
1G FIBER18G OTHER1G TOTAL SUGAR
FAT 21G58% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 721mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 68mg
- Calcium
- 232mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.