Poached Cage Free Eggs, Italian “Gravy”, Broccoli Rabe over Soft Fontina Polenta

Recipe of the Month

Chef Margaret, one of LifeWorks very own Culinary Development Director’s shares with us her very own Poached Cage Free Eggs, Italian “Gravy”, Broccolie Rabe over Soft Fontina Polenta and her inspiration behind the dish!

I tend to lean towards rustic Italian cooking as my “go to” comfort food and what I enjoy preparing at home for family & friends. I grew up cooking & eating this style of cuisine….I also have a love affair with broccoli rabe & polenta! YUM!

This dish is a beautiful, hearty, plant forward (as long as you use vegetable stock instead of chicken stock for the polenta) meal that can be served for breakfast, brunch, lunch or even dinner.

I love the combination of textures in this dish—soft & creamy, al dente fresh vegetables and when you add the rustic bread (and maybe a nice chilled glass of wine) you have perfection!

The flavors mesh together well. The creamy, cheesy polenta, bitter and slightly spicy greens along with the rich, poached egg & tomato “gravy” this dish provides a balanced flavor profile that is relatively indulgent, very satisfying and yet a guilt free meal.

This is also an easy and impressive dish to prepare for brunch with friends. ENJOY!

 

Poached Cage Free Eggs, Italian “Gravy”, Broccoli Rabe over Soft Fontina Polenta

  • Prepare the Tomato Sauce for Poaching the Eggs
  • When the tomato Sauce is ½ way done, prepare the polenta, keep warm.
  • Once the Polenta is complete Prepare the Broccoli Rabe keep warm.
  • Poach the eggs in the Italian “gravy” as described in the recipe
  • Layer in shallow serving bowls:

½ cup Soft Polenta
½ cup Broccoli Rabe
2 Poached Eggs along with a generous spoonful of the Italian gravy.
Garnish with fresh basil & freshly grated Romano cheese
Serve with Rustic Italian Bread & EVOO

 

Poached Eggs in Tomato Sauce

5 TBSP Olive Oil
6 Cloves garlic thinly sliced
3 TBSP Minced onion
¼ Tsp Crushed Red Pepper flakes
1-28 oz. can whole San Marzano Tomatoes
¾ Tsp Kosher Salt
½ Tsp Thyme
½ Tsp Oregano
2TBSP Torn Fresh Basil
8 Large Cage Free eggs

Heat olive oil, add garlic & onion, once sizzling, and add the red pepper flakes.

Crush the tomatoes by hand or in food processor (leave slightly chunky).

Add tomatoes to garlic, add dry seasonings, simmer 45 minutes.

Add Fresh Basil.

Crack the eggs into the simmering sauce, spacing them evenly. Poach for about 4-5 minutes for soft yolks.

 

Rapini (Broccoli Rabe)

2 Bunches rapini (Broccoli Rage)
3 TBSP Olive Oil
3 Clove garlic Sliced Thin
¼ Tsp Red Pepper flakes
½ Tsp Kosher Salt

Blanch the rapini in salted water, approximately 2 minutes. Drain.

Heat oil in sauté pan, add sliced garlic, red Pepper Flakes

Add Blanched rapini, sauté until tender 4- 6 minutes

 

Polenta

4 Cups Vegetable (or Chicken Stock)
1 TBSP Olive Oil
1 Bay Leaf
1 Tsp Josher Salt
¼ Tsp Black pepper
1 sprig fresh rosemary minced
1-1/2 cup Polenta
2 TBSP Butter
1/3 cup shredded fontina cheese
2 TBSP shredded Romano cheese

In large saucepan, heat stock with olive oil, bay leaf, salt, pepper & rosemary. When the stock is about to boil, whisk in the polenta. Bring to a boil, reduce heat, and cook stirring occasionally until thickened – about 8-10 Minutes.

Remove from heat, beat in the butter & cheeses.