Spring has most definitely sprung!
The sun is shining, the days are getting longer, the flowers are in bloom (Aaaa-CHOO! My pollen allergies are terrible!) and everyone seems to be in a festive mood for celebrations and leisure meals. And why not? So many delicious items are coming back into season!
Asparagus is one of those beautiful produces that are coming back and are popping up all over at our Farmers Markets and grocery stores. And in my opinion, nothing pairs more lovely with asparagus than eggs. Eggs and Asparagus….what could be more “Spring-like” than that winning combo?!
To celebrate the comeback of my favorite season, Spring, I’m partnering with the makers of Safest Choice™ pasteurized eggs to create a quick and easy dish that would be perfect to make for breakfast or even a last minute brunch gathering and featured that winning pairing.
Bright and sunny egg/protein? Check!
But what about a starch?
I’m not a gal to shy away from bread or potatoes — I’m unabashedly carbo-holic like that. Though for this dish, I thought I’d bring a little Italian slant to it by pan frying up some crispy polenta cakes by using a pre-made polenta roll.
Now before you yell at me for using a pre-made polenta, let me justify it by the following:
- One of my favorite stores carries a wonderful organic polenta roll that is extremely tasty and affordable.
- If I made the polenta myself, I would have to wait for it to cool before frying them up into crispy cakes.
- It’s QUICK! And who doesn’t need some short cuts every now and then?
But hey-if you prefer to make your own, I’m all over it! In fact, it would be a great opportunity to use up any leftover polenta you may have lingering in your fridge.
After roasting the fresh asparagus with simple S&P and lemon zest, I topped them with the crispy polenta cakes and a sprinkle of Parmesan cheese. And the pièce de résistance – a beautifully poached Safest Choice™ pasteurized egg. In my humble opinion, there are few other culinary beauties than seeing an unctuous egg yolk over a dish.
And not only is a beautiful but it’s functional. The yolk becomes a rich sauce for both the crisp polenta cakes and asparagus. I know some folks are wary of under cooked eggs but rest assured. Davidson’s Safest Choice® uses an all-natural egg pasteurization process to eliminate the risk of salmonella–all without changing that farm fresh flavor or nutrition. Plus their wonderful chicks are Hormone free, Antibiotic free, and Vegetarian-fed. You can learn more over at SafeEggs.com
As for the next few months, I’m looking forward to all that Spring has to offer as well as fixing up more dishes fitting of the season. But in the meanwhile, you can find this quick and delectable recipe for Crispy Polenta Cakes with Poached Eggs and Asparagus here.
*DISCLOSURE: This recipe and post was created in partnership with Safest Choice™ pasteurized eggs. However, as always, all opinions are my own.*
4 thoughts on “Crispy Polenta Cakes with Poached Eggs & Asparagus”
Heck yes for Spring! I’m so happy we are finally thawing out here in NY! Loving that runny yolk!
This is my kind of breakfast! Happy Spring!
Looks so appetizing.
Reblogged this on Chef Ceaser.