Make Buddy Valastro’s Egg-cellent Recipe

posted: 06/03/15
by: TLCme

Buddy Valastro may bake cakes for a living, but he can also whip up a delicious breakfast. Just take a look at his egg-cracking skills!

And he definitely put those skills to good use when making this hearty polenta, spinach and poached egg breakfast. Though it's technically supposed to be a morning meal, we're pretty sure you can eat this for lunch, dinner or anytime in-between. Watch the video above, and follow the written directions are below.

Polenta with Spinach and Poached Eggs


4 cups chicken stock
2 cups milk
3-5 tablespoons butter, depending on your taste
1 cup instant polenta mix
6 cups spinach
4-8 eggs, depending on how many people you're feeding
1/3 cup Parmesan cheese, or more to your liking
Olive oil


1. Bring the chicken stock and milk to a simmer in a large saucepan. At the same time, fill a medium-sized saucepan with water and bring it to a simmer.

2. Add two tablespoons melted butter to your stock-milk mixture, and then whisk in the instant polenta mix. Give it stir when you can (and when you're not prepping other items).

3. As that cooks, add a drizzle of olive oil and a tablespoon of butter to a hot skillet, when the butter begins to melt, add in the spinach. Stir and let that saute while you make the eggs.

4. Add a splash of vinegar to the saucepan full of water; crack an egg into a small bowl or ramekin. Give the pot of water a stir to create a mini whirlpool and add your egg to the water.

5. While the egg is cooking (about 3 minutes), add about 1/3 cup grated Parmesan and some salt and pepper to your polenta. You can even add a smidge (or two) of butter if you like. Turn off the heat.

6. At this point, your spinach should have wilted. Add a bit of salt and pepper to your taste and turn off the heat.

7. With a slotted spoon, drain the poached egg (you may want to keep the water on if you plan on poaching a few more).

8. Add polenta to a bowl, top with spinach and add your poached egg on top.