Fried eggs on polenta with brânză de burduf | Breakfast
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25 min
Quick
Sezamo
Un mic dejun românesc cald și reconfortant. Mămăligă fină și cremoasă îmbogățită cu brânză de burduf autentică, ouă ochiuri cu gălbenuș moale și smântână proaspătă.
Preparation method
Preparing the creamy polenta
In a saucepan, bring 600 ml of water to a boil with 1 teaspoon of salt. When the water starts boiling, pour in the cornmeal in a steady stream, whisking vigorously to prevent lumps from forming.
Cook the polenta over low heat for 10-12 minutes, stirring constantly with a wooden spoon. At the end, add the butter and half of the crumbled brânză de burduf, mixing until smooth and creamy.
Cooking the eggs and assembling
Heat the sunflower oil in a large skillet. Carefully crack the eggs and fry them over medium heat until the whites are fully set and the yolks remain soft and creamy. Season with a pinch of ground black pepper.
Chef's tip
For an even richer flavor, you can add a tablespoon of sour cream directly into the polenta along with the butter.
Brânză de burduf is naturally salty, so taste the polenta before adding any extra salt.
Ingredients
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25 min
Under an hour
