Serves 2

  • 1/2 cup 5 minute polenta
  • 1 cup milk
  • 1 cup water
  • 2 tbl butter
  • 2 tbl chopped fresh herbs, like basil, thyme and oregano
  • 2 large eggs
  • 4 tbl creme fraiche
  • 1/2 cup roasted mini tomato or other veg
  • salt and pepper


  1. In a medium sauce pan, bring milk, water and butter to a boil.  Season generously with salt and pepper, then slowly whisk in the polenta.  Lower to a simmer and stir for 5 minutes, or until polenta granules are smooth.  Mix in 1 tbl of the chopped fresh herbs.
  2. Spoon the polenta into 2 16 oz ramekins, making a deep well in the center of each.  Crack 1 egg into each and season generously with salt and pepper.
  3. Now the fun part…top each egg with goodies! 2 tbl creme fraiche dotted around the yolk and 1/4 roasted tomato is my recommendation for each.  Cover each ramekin with plastic wrap.
  4. Bring a saute pan of water to a simmer.  It should be big enough to hold the ramekins.  Add the ramekins, being sure that the water comes 3/4 up the side.  Cover the pan and simmer for 15 minutes.  Check the ramekins.  The yolk should be gooey and the whites set.
  5. Uncover, sprinkle each with 1/2 tbl chopped herbs and devour.


You can make this for a crowd very easily in the oven.  Preheat to 350*, place a roasting pan on the middle rack and add hot water.  Slide in as many filled ramekins as you need and cover (tinfoil or a lid or even a cookie sheet work!)  Bake about 20 minutes.

You can also use leftover creamy polenta, cooking time will be more for cold polenta.  Sour cream instead of creme fraiche, any cooked veg and grated cheese are also awesome.

Remember that recipes are starting points…adapt to make your meal your own!