These are a few of my favorite things! You know the song… Raindrops on roses…and yes, there have been a few raindrops in the area, which is a very good thing!
One of my fun favorite places for brunch is, The Bull Valley Roadhouse in Port Costa, California.
Now, Port Costa is not a place you will drive by.. No, you need to plan to go there as it is not by any freeway. Even though it is only 45 minutes from the bay area. What is so delightful about the teeny tiny town of Port Costa is that the downtown looks as if it stayed still since the Wild, Wild West Days.
Including Bull Valley Roadhouse. Except the food is not as it was back then. There are not a lot of vegetarian brunch choices at Bull Valley Roadhouse, and that’s ok. Several of my family, my niece Ashley (Dr Ashley) and Claudette, my sister-in-law usually get our own creation- Polenta with poached eggs and greens.
It is so yummy! My favorite brother Roger and yes (I can call him my favorite brother since he is the only brother I have :)) He usually will get some fabulous waffle combo.
While the Instant Pot is doing a ‘natural vent” process you can poach your eggs (you can make them whatever doneness you want) and sauté your organic baby greens and there you go!
An amazing gluten-free breakfast is ready for you. Of course, you can eat it any time of day….
Ok, I’ll wait here while you go make some, I know you’re hunger for it now! Enjoy!
Creamy Polenta Greens with Poached Eggs
Instant Pot Polenta with Greens and Poached Eggs is ready in 15 minutes!
- 1/2 cup polenta
- 2 cups organic vegetable broth* see notes for option
- 1 teaspoon kosher salt
- 3 cups packed organic baby power greens (baby kale, spinach, chard)
- 1 tablespoon olive or avocado oil
- 2 cups water enough water to cover eggs in saucepan
- 2 tablespoons white vinegar
- 4 eggs
Put polenta and vegetable broth in Instant Pot, stir to blend. Set manual pressure 7 minutes. let natural release for 7 minutes. Release and stir polenta, add kosher salt to taste.
Heat oil in skillet, add greens stir a few times to wilt, approximately 1 minute.
Put at least 2 cups water in saucepan or skillet, add vinegar, bring to simmer. Crack eggs individually into small cup. Pour egg into simmering water. Add each egg separately. Poach for 3 minutes or longer depending on the preferred doneness. You can poach the eggs before hand but cook only 2 minutes ladle out each egg and put in cold water. Refrigerate until needed then ladle each poached egg back into simmering water and reheat for 1-2 minutes.
Serving Creamy Polenta, Greens and Poached Eggs
To serve: put creamy polenta in bowl add sautéed greens then poached eggs. Enjoy!
If you don't have vegetable broth use 2 cups water with extra teaspoon kosher salt, 1/2 teaspoon fresh ground pepper, 1/4 teaspoon rubbed sage,
1/8 teaspoon turmeric, 1/8 teaspoon rubbed thyme and 2 pinches cayenne pepper.
You can also use 1/2 cup heavy cream and only use 1-1/2 cups of broth in polenta for extra creamy texture.
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