Nothing like breakfast in bed - I have the best hubby ever!!! This was a fun variation to our normal bfast - it wasn't super amazing, but I would for sure make it again (ok, I'll for sure have Ross make it again....hehe)
Serves 4 - we halved the recipe (Tiffany's blog)
1 tablespoon olive oil
4 half-inch polenta slices from a ready made polenta log **we used Canadian bacon cause Rainbow didn't know what "polenta" was**8 half inch tomato slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh rosemary
4 large eggs
Heat half of the oil in a large nonstick pan over medium-high heat. Add the polenta and cook until crispy, about 1 minute per side. Transfer to a plate and keep warm. Add the tomato, and season with half the salt and pepper, and all of rosemary, and cook until the sugars in the tomatoes begin to slightly caramelize, about 30 seconds per side. Set aside and keep warm.
Add the remaining oil to the pan and crack the eggs. Season with the remaining salt and pepper, cover, and cook until the yolks are just set and the whites are opaque, about 2 minutes.
To serve, place the polenta on each plate, top with 2 tomato slices, and slide an egg over the tomatoes. It won't be a perfect fit, so place the foods on an angle for a pretty presentation.
No comments:
Post a Comment