Pesto Fried Eggs on Creamy Polenta
25 min
Veggie
33030
For 2 Portions
120 g
polenta
100 ml
whole milk
40 g
arugula
30 g
green pesto
7 g
basil, fresh
2
egg
500 ml
vegetable broth
20 g
butter
1 tbsp
olive oil
1 tbsp
white wine vinegar
pepper
salt
1. All set?
2. Add milk and vegetable broth to a pot and bring to a boil.
3. Meanwhile, wash and dry arugula.