Makes 8. For the egg cups, heat a heavy based pot over medium heat. Add the butter, onion and garlic. Sauté for 1 minute. Add in the polenta, stock and milk. Simmer for 15 minutes. Decant it into a mixing bowl and cool for 15 minutes. Stir in the Gruyere cheese and season to taste.Once the polenta is cool enough to handle, press the mixture into a silicone muffin pan to form 8 egg cups. Make sure you make a decent indent in each to hold a raw egg. Refrigerate for 30 minutes.Pre heat the oven to 200°C. Break an egg into each polenta cup. Add a sprinkling of salt and pepper. Bake for 20 minutes. Leave them to cool in the muffin tin for 15 minutes.Heat the oil for shallow frying to 180°C. Make sure there is enough oil to come halfway up the sides of the egg cups.Loosen the sides of each egg cup and gently remove them from the tin. They will still be slightly soft. Dip the base and sides in the panko crumbs. Fry for 2-3 minutes until crispy. Drain on kitchen paper.To make the chorizo crumbs, heat the oil in a pan over medium heat. Add the chorizo and fry for 5 minutes. Allow it to cool for 5 minutes. Place it in a food processor and blend until fine.For the mayonnaise, place everything in a food processor and blend until smooth.To serve, add a dollop of mayonnaise on to each egg cup. Add a sprinkling of the chorizo crumbs and Gruyere cheese. Garnish with basil leaves.TIP:Panko bread crumbs work the best as they crisp up really nicely once fried. Panko bread crumbs can now be found in most supermarkets or try your local Asian supermarket.Use wet hands when making the egg cups as this prevents the mixture from sticking to your hands.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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