Monday, February 27, 2012

Eggs Florentine on Golden Polenta (low cal and gluten free)

Last year, when Saucy Mama ran the "Fab with Five" contest, I thought it might be the most difficult contest that I could enter. Create a recipe using only five ingredients, including one of Saucy Mama's delicious sauces or mustards? Luckily, the sauces turned out to be so good, that it really wasn't all that difficult. While I didn't win, I had such a great time coming up with recipes that I was one of the first in line to sign up for this year's contest. This year the theme is "Skinny Mama" and we, some 50 bloggers, are to come up with low cal or gluten free recipes....healthy stuff. Yikes. The last recipe I posted was for Carrot Cake Pancakes. I wasn't so sure I could do this. Then, the box of mustard arrived in the mail.


You can win a selection of three mustard's...see how below!

Holy Cow! We received the three mustards in the picture, plus three others. Maybe this wouldn't be so hard, after all....

Since my last recipe was a rather caloric, albeit tasty, breakfast entree, I thought I would start with a healthier breakfast idea.

Eggs Florentine on Golden Polenta with “Skinny” Mustard Sauce

1/2 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons Saucy Mama Tarragon Lemon Mustard or Champagne Honey Mustard
1 tablespoon lemon juice
1 tablespoon water
12 oz prepared polenta, cut into 8 1/2" rounds
3 teaspoons olive oil, divided
1 (6 oz) bag baby spinach leaves
8 eggs, poached
Salt and pepper to taste

First, mix the yogurt, mayo, mustard, lemon juice and water together; set aside.

Heat two teaspoons of olive oil in a large skillet. Add the polenta slices and fry them over medium/low heat for about 5 minutes on each side, or until golden and crispy. Remove from skillet and cover to keep warm.

Add an additional teaspoon of oil to the skillet and add the fresh spinach. Saute for 3 or 4 minutes, or until wilted and heated through. Season with salt and pepper to taste.

Remove the spinach from the skillet. Spoon the mustard sauce into the warm pan and cook for about a minute until heated through.

Arrange two polenta slices on a plate. Top each slice with 1/8 of the spinach and a poached egg. Drizzle the sauce over the egg; repeat for each polenta slice. Sprinkle with freshly ground pepper. This recipe will serve 4, two eggs each.

I love a nice runny yolk, but if it's not your bag, simply cook your egg longer.

Not sure how to poach an egg? Watch Alton Brown do it here:

How easy was that? And thanks to the Saucy Mama mustard, the sauce is tasty, gluten free, and low in calories. In fact, you can eat two of the eggs with sauce for about 325 calories! Not too shabby.

Now, how about that giveaway? Saucy Mama is generously giving away a three pack of mustards to one of my readers. Simply leave a comment telling me what kind of recipe you would use your Saucy Mama mustard in and you will be entered . On Wednesday, February 29th, Saucy Mama will open the voting polls on her Facebook page, and you, our readers, will decide which 10 recipes will be in the final judging. For additional entries, simply vote for the recipe that you like best, and come back here to let us know you voted for your favorite. Winners will be chosen using Rafflecopter on or about March 7th, 2012. Good luck and enjoy all of the creative entries!

Disclaimer: I was given a Saucy Mama box of condiments in order to create this recipe. All opinions, as always, are my own.

a Rafflecopter giveaway Pin It


  1. I bet it would be delicious on a pastrami sandwich!

  2. Oh, this looks sooooo good!! I would make THIS!!!
    Great pictures too! You just made me so hungry!!

  3. I would use the mustard glaze on pork tenderloin....tasty!!!

  4. YUM!! I am going to have to try this ASAP!

  5. Great recipe, Cathy!!! Good luck (I'll go vote for you next :). I've been eating sandwiches with mustard and smoked salmon for lunch...and I'd love to jazz them up with some new mustards!

  6. I love pork with mustard glazes! Although one of my favorite things to do with mustards is to use it as a dip for crispy pretzels.

  7. My husband would LOVE this recipe b/c polenta and poached eggs are two of his faves!!! Just need the Saucy Mama mustard.

  8. I find myself putting mustard on everything. I love the Apricot-Ginger. The more Saucy Mama the better.

    Your recipe is a must try.

  9. I love to incorporate mustards in my chicken marinades, yum!

    leenburke at yahoo dot com

  10. I would spread mustards on top of chicken, pork and fish right before grilling!

  11. I would use it on pork chops.

  12. Honey Mustard Salmon.
    lazybones344 at gmail dot com

  13. I would make a Honey Mustard chicken

    abfantom at yahoo dot com

  14. I'd use it in potato salad

    s2s2 at comcast dot net

  15. I'd add the mustard to my chicken & veggies!
    Very simple and healthy.
    Thank you.
    barbara dot montyj at gmail dot com

  16. I would create a glaze for baked chicken

  17. I'm not sure. It would probably involve quail since my husband is loving them lately.
    lisa.blogs2 at gmail dot com

  18. I'd blend it with some honey and use it as a glaze for a pork roast

    rugerpuppies at hotmail dot com

  19. i would love to try it on chicken cooked really slow in the crock pot

  20. Your photo of the egg breaking open is great! I wish I had a bite of your dish right now...or make that 3 bites!

  21. It looks delicious, my family will love it

  22. I think I would bake garlic mustard chicken with greens. Sounds yummy!

  23. I would create a french baked chicken with a creamy dijon sauce.


  24. What a great looking recipe again Cathy. I would use the mustard in one of my favorite ways -- as a base for some killer salad dressing. yum!

  25. a baked mustard chicken!

    aussiegirl03 at gmail dot com

  26. cocktail weenys wrapped in crescent rolls with this mustard on it, baked according to crescent directions

  27. I would like to try the saucy mama (love the name!) Mustard when I make deviled eggs. Yum!

  28. I think it would be fantastic with a soft pretzel.

  29. I'd make a mustard sauce for pork chops!

    allibrary (at) aol (dot) com

  30. I'd use it to make chicken salad.

  31. I would use it for my mustard and pineapple glaze for my stuffed hamburgers.
    lauraemerson17 at yahoo dot com

  32. I would use this to make curry dip.

    Lisa Garner

  33. I would make grilled honey coated chicken breasts.

  34. I would add this to my potato salad

  35. cuban sandwich

    sarahurick (at) comcast (dot) net

  36. First of all, your egg looks beautiful! That sounds weird to say about an egg, but it does.

    OK, as for the mustard, we've been using more and more mustard lately - mixed with parmesan to coat chicken, as part of an herb rub for roasts, in vinaigrettes, etc. so any/all of the above ... and, of course, on sandwiches, and giant pretzels, and ...