Fried Eggs and Smoked Salmon over Polenta Cakes
Updated Dec 28, 2024
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A special breakfast/brunch notion.
This Fried Eggs and Smoked Salmon over Polenta Cakes is almost dumb-fancy, right? Not what you make for a weekday breakfast, right? Not what I normally serve up your way, right?
For a while now, there has been an ever-growing school of culinary thought that centers on the notion that anything good gets better when you put a fried egg on top. I think this is hard to argue with. Unless you are a vegan. In which case, there are many reasons you should not be hanging out on this recipe page.
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And the growth of a movement, there’s always a moment where it tips and a backlash forms, but really, I’ve not lost interest in this idea within reasonable parameters. I’m not tossing a fried egg on my brownies. But it’s a nice way to make a plain side dish into something more substantive, and the way a runny yolk enhances whatever lies beneath is quite appealing.
This Fried Eggs and Smoked Salmon over Polenta Cakes recipe is also an homage to my dream that will never die that my entire family will love polenta (and grits, almost the same thing) as much as I do. It’s a work in progress.
Making Polenta Ahead
And I know this dish looks a little long and maybe complicated. It’s not. Read it through quickly, and you’ll see. It involves stirring and pan-frying, and that’s it. Also, you are going to make the polenta the night before and just fry up the cakes in the morning. But ALSO — don’t be a martyr or a whatever like I was if you’re not in the mood — there are beautiful tubes of polenta ready to slice and fry. Do that. I have no idea what I was trying to prove that morning.
But make the polenta ahead if you actually want to go the long route like I did. I’m not insane enough to imagine you have time to let polenta cook, cool, and then fry in the morning. And I’m guessing Gary would have rather I used that time to fry a few strips of bacon.
Smoked Salmon Recipes
Love smoked salmon? Try these smoked salmon recipes.
- Smoked Salmon and Creme Fraiche Puff Pastry Tartlets
- Smoked Salmon Crostini with Herbed Mayonnaise
- Irish Scones with Smoked Salmon
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Fried Eggs and Smoked Salmon over Polenta Cakes
Ingredients
For the Polenta Cakes
- 1 cup chicken or vegetable broth
- 1 cup milk
- ½ cup stone ground polenta or grits
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Coarse or kosher salt and freshly ground pepper (to taste)
- 1 tablespoon olive oil
For the Arugula Salad
- 2 teaspoons sherry vinegar (or other vinegar of your choice)
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
For the Eggs
- 2 teaspoons butter
- 4 extra large eggs
- Coarse or kosher salt and freshly ground pepper (to taste)
- 4 pieces smoked salmon
Instructions
- Put the broth and milk in a heavy, medium-sized pot and bring to a nice simmer over medium-high heat. Lower the heat to medium and slowly sprinkle the polenta in, whisking constantly. Whisk frequently until the polenta has becomes like thick oatmeal consistency, 6 to 8 minutes. Add the Parmesan, butter, salt, and pepper and stir to combine thoroughly.
- Grease a large plate and spoon the polenta into four circles on the baking sheet, patting them into patties about 3 to 4 inches in diameter. Refrigerate for at least 30 minutes until very stiff and cool throughout (you can cover the cakes and refrigerate for up to 2 days).
- Toss the arugula with the olive oil, vinegar, salt, and pepper.
- Heat a very large skillet over medium-high heat. Add the olive oil. Then place the four polenta cakes in the skillet and cook for 4 to 5 minutes, until the bottom is nicely browned, then flip and cook for another 4 to 5 minutes. Place a handful of arugula on each of four plates, and place a polenta cake next to the arugula. Drape a piece of salmon over each cake.
- For the eggs, heat the butter in the same skillet, crack open the eggs into the skillet and cook them until they are as you like them. Place each egg on a salmon-draped polenta cake, season with salt and pepper and serve hot.
