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The Vanderbilt's Baked Egg with Polenta and Piperade

Thumbnail image for IMG_0665.JPGBy
Executive Chef & Owner Saul Bolton 
(Serves 8)


  • 8 eggs
  • 10 red bell peppers
  • 10 yellow bell peppers
  • 2 lg Spanish onions
  • 1 head garlic
  • 3 sprigs basil (leaves picked and coarsely chopped)
  • ¼ cup extra virgin olive oil
  • 1 cup polenta
  • 2.5 cup milk
  • 2 T butter
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste


1) Bring the milk and butter to a simmer and add the polenta,
season with salt and pepper and cook over low heat for about thirty minutes or
until the polenta becomes soft. Finish with the grated cheese and a drizzle of
extra virgin olive oil. Pour the polenta into a lightly greased 9” by 13” sheet
tray and place it the fridge to cool.

2) Roast the bell peppers over an open flame and place in a
covered container to steam the skins off. Peel and finely slice the onions and
garlic. Start to sweat the onions and garlic in the rest of the olive oil.
Peel, deseed and slice the bell peppers. When the onions and garlic are
translucent add the peppers, season with salt and pepper, cover the pot and transfer
to the oven set at 300 degrees for about 20 minutes or until the vegetables are
soft and the flavors come together.

3) Once the polenta is cold and firm cut out circles with a
ring cutter approximately three inches in diameter and cut the centers out with
a two inch cutter forming a ring shape. Brown the eight rings in a nonstick pan
with a little olive oil. When the first side has nice coloration flip the rings
over and crack one egg into each of the holes. Sprinkle each of the eggs with
some parmesan cheese and place the pan into the oven until the whites are set
and the yokes are still runny. Finish the piperade with the chopped basil and
spoon into the center of eight plates and top with the polenta ring.

Address: 570 Vanderbilt Ave.,
between Pacific & Dean Sts.
Phone: (718) 623-0570

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