Polenta Egg Cups
I am mildly obsessed with polenta. Last week, my sorority g-g-little (crazy, I know!) stopped by for brunch and I knew I had to make these. I feel so lucky to have bonded with my g-g-little even though I never knew her when I was in school and she's become a great friend and travel partner (check out my LA guide to see some of our adventures from April!). She was stopping by NYC after traveling in southeast Asia and Nick and I were excited to hear all about her adventures and make some healthy dishes with her.
My g-g-little, Polly, had been at her parents the night before and picked up a big bunch of kale and some delicious avocados from the least expensive Whole Foods in the Northeast. Healthy AND cheap food! Nick and Polly were set on experimenting with this recipe which turned out amazing--but since I hate salmon (just the smell makes me sick), I supplemented our meal with these polenta egg cups. I combined a few recipes from Pinterest and as you can see, they didn't totally stick together but tasted delicious!
I mashed the polenta with some grass fed butter and shallots over medium high heat then placed the mixture into a muffin tin and formed a hole in the center for the eggs. I did somewhat of a choose your own adventure set up--covering some of the polenta with kale, some with cayenne and paprika, and others with eggs and arugula. This ensured there was variety for all of us and made it fun to experiment with which tasted best. After putting on the toppings, I placed them in the oven and let them bake for 15 minutes, took them out, let them cool a bit and they were ready to eat. Popping them out of the tin without them falling apart was the hardest part--I'd recommend a spatula rather than a fork. We served it with Nick and Polly's creation, some fresh cherries our friend had brought us the day prior from a local farmers market, and green juice which Polly and I made with avocado (my first time!), kale, fresh ginger, banana, collagen powder, and cinnamon. These were devoured by all of us and I can't wait to make them again. Enjoy and let me know how you make this recipe your own in the comments below!
Polenta Egg Cups
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Cool Time: 5 Minutes
Total Recipe Time: 35 Minutes
- 3 eggs
- 1/2 cup kale (washed and diced)
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 tablespoon goats milk cheese or 1/2 tablespoon nutritional yeast
- 3 tablespoons grassfed butter
- 1-2 shallots finely chopped
- Salt and pepper to taste
- Any other toppings you want!
- Preheat oven to 350 degrees and grease cupcake tin
- Chop polenta into small pieces (I buy the tube of polenta from Trader Joe's but any kind will work)
- Place butter in pot on low heat and add in diced shallots once bubbling
- Cook shallots 1-2 minutes or until translucent
- Add in polenta and mash together with a fork or masher until well blended
- Fill each muffin tin about 3/4 of the way with polenta mixture and use the flat side of a spoon to make a small hole in the center about halfway down into the polenta
- If you want to add in an egg: Crack egg into center of hole (it's normal for it to spill over--I would recommend putting egg white in one hole and the yolk in another to avoid this)
- If you want to add greens: Arrange the greens inside the hole till it looks almost like a flower and ensure greens are very dry or else the top won't crisp
- If you want to add spices or cheese: Sprinkle on top to your desire!
- If you want to add anything else: Get creative! You really can do whatever you want so change it up and make them unique
- Place in oven on 350 for 10 minutes and turn up to 375 for last 5 minutes. I like my eggs on the wetter side but if you like yours more well done you can cook for an additional 5-10 minutes
- Remove from oven and let cool for 5 minutes
- Take out each cup with a spatula very carefully, loosening all around the edges prior to lifting
- Plate and serve warm!