Crispy Brown Butter Sage Polenta with Basted Eggs Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality, aged Parmigiano-Reggiano. The saltiness and depth of flavor from an authentic cheese are key to balancing the richness of the brown butter.

If you prefer a sharper flavor, you can finish with a pinch of flaky sea salt, though the cheese typically provides sufficient seasoning for the dish.

When basting, tilt the pan slightly to pool the brown butter and sage on one side. Use a large spoon to continuously scoop this liquid gold over the egg whites.

This technique not only cooks the whites faster but also ensures they are thoroughly coated in the nutty, herb-infused butter, which enhances the overall flavor of every bite.

Variations

• Spicy Sage Polenta: Add a pinch of red pepper flakes to the butter along with the sage and garlic for a subtle heat that cuts through the richness of the butter.
• Mushroom Sage Polenta: Sauté thinly sliced cremini mushrooms in the butter before adding the eggs to add an extra layer of earthiness and texture to the breakfast dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 1 day. Reheating is not recommended as the egg texture will change significantly.

Reheat

Reheat in a skillet over low heat until warmed through, though note the texture will not be as good as when freshly cooked.

If you have leftovers, store the components separately if possible. However, this dish is best enjoyed fresh. If you must store it, place the crispy polenta and eggs in an airtight container in the refrigerator for no more than one day.

Note that the polenta will lose its crispness once refrigerated and reheated, and the eggs will not retain their ideal texture.

The polenta rounds can be prepared and chilled in advance to save time. Simply sear them according to the instructions when you are ready to serve. Do not attempt to make the eggs ahead of time, as they are best served immediately after basting to maintain the integrity of the runny yolk and the delicate texture of the whites.

Serving ideas

Serve the dish immediately on warm plates to keep the butter from solidifying. Place one crispy polenta round on each plate, top with a basted egg, and spoon the remaining brown butter and crispy sage leaves from the pan over the top.

The warmth of the polenta helps keep the egg at the perfect temperature while you enjoy the meal.

Accompany the dish with a simple side, such as lightly dressed arugula or a slice of crusty sourdough bread to soak up any remaining brown butter sauce. Since the dish is quite rich, a slightly acidic or peppery green salad provides a perfect contrast to the creamy yolk and the savory, nutty notes of the sage-infused butter.

Frequently asked questions

Recipe card

Crispy Brown Butter Sage Polenta with Basted Eggs

Prep 5 minCook 10 minTotal 15 minServes 2

Ingredients

• 45 g unsalted butter
• 8 fresh sage leaves
• 1 crushed garlic clove
• 2 chilled 100-gram polenta rounds
• 2 large eggs
• 2 tbsp freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly cracked black pepper

Instructions

1. Place the skillet over medium-high heat and add the polenta rounds. Sear the polenta at 375°F (190°C) for 3 minutes until a golden-brown crust forms on the bottom. Flip carefully and sear the other side until crispy.
2. Reduce heat to medium. Add the butter, sage leaves, and crushed garlic to the skillet. Cook until the butter begins to foam and turn a nutty brown color, ensuring the sage leaves become crisp in the process.
3. Crack the eggs directly into the foaming brown butter. Spoon the hot, aromatic butter continuously over the egg whites for 90 seconds until the whites are set but the yolk remains runny. Cook to an internal temperature of 160°F (71°C) for the whites. Finish by grating fresh Parmigiano-Reggiano and black pepper over the top.

Contains: milk, eggs

Food safety: The eggs are served with runny yolks and are not fully cooked through. Use pasteurized eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

420

Protein

14.5 g

Carbohydrates

22 g

Fat

31 g

Fiber

1.5 g

Sugar

0.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.