Fried Eggs and Smoked Salmon over Polenta Cakes

5 from 1 vote

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A special breakfast/brunch notion.

Fried Eggs and Smoked Salmon over Polenta Cakes
Plate with a Fried Egg and Smoked Salmon over a Polenta Cake.

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?

But a few years back, this is what was happening for Father’s Day brunch in our house. I posted it the night before, to see if my husband reads my blog. He does not read my blog. Sometimes he reads my blog. But I get a pretty nice breakfast on Mother’s Day, and this is what headed Gary’s way for Pop’s Day.

Salad and a Fried Egg and Smoked Salmon over a Polenta Cake on a plate.

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.

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 lays beneath is quite appealing.

Knife cutting into a Fried Egg and Smoked Salmon over a Polenta Cake.

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. What are wrong with these people? Also try Polenta with Sauteed Mushrooms.

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.

Cut up Fried Egg and Smoked Salmon over a Polenta Cake.

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.

Anything gets better when you put a fried egg on top and this breakfast or brunch dish is no exception.

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Fried Egg and Smoked Salmon over a Polenta Cake on a plate with salad.

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5 from 1 vote

Fried Eggs and Smoked Salmon over Polenta Cakes

A special breakfast/brunch notion.
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4 People


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 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


  • 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.


Make the polenta ahead and chill This will make for a quick breakfast! And if you’re in a true time crunch or you just don’t want to take the extra steps, there’s nothing wrong with grabbing the tube of ready-made polenta, either.


Calories: 310.29kcal, Carbohydrates: 19.58g, Protein: 12.09g, Fat: 20.22g, Saturated Fat: 7.7g, Cholesterol: 188.41mg, Sodium: 425.91mg, Potassium: 215.47mg, Fiber: 0.32g, Sugar: 3.43g, Vitamin A: 582.96IU, Vitamin C: 4.11mg, Calcium: 166.41mg, Iron: 1.15mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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