Hello Sunshine! Polenta & Poached Egg Breakfast

This hearty breakfast recipe was inspired by two sources, Clean Eating Magazine and my dear foodie friend Rebecca K. This breakfast is great when you have guests or need a quick put together in the morn.  The tomato sauce is raw and came from CE, the rest is inspired by R.

Raw Sunshine Tomato Sauce

Chop up about 2-3 large red organic tomatoes

Finely mince a large shallot

Several torn basil leaves, or chopped rosemary or oregano

Smash 2-3 garlic cloves, depends on how much you like garlic (vampires will never go near my house)

1 cup extra virgin olive oil

1/8 tsp balsamic vinegar (good quality is best), or lemon or lime juice

Mix everything in a large glass jar with a sprinkle of pink Himalayan sea salt, place the lid on. Let the jar sit in a sunny window for several hours, all day if you can. Refrigerate for up to one week.

Parmesan Polenta

1 serving of polenta

1/4- 1/2 cup freshly grated parmesan cheese

Chopped herbs (sage is nice with this)

Make a batch of polenta according to directions on the package. When the polenta is done, add freshly grated parmesan cheese and chopped herbs if you like.

Pour the polenta mix in a pie plate and allow to firm up in the fridge, about 20 minutes or so. Cut polenta into wedges and store in an air tight container.

Put It Together

1 Egg (per  polenta wedge), poached

When breakfast time comes, heat a small sauce pan with water on high. When the water comes to a boil, lower the heat slightly, crack an egg and gently place in the boiling water. (A good trick is to crack the egg and put it in a small cup, then slide the egg into the water so you don’t burn yourself.) Allow egg to set for either 2-5 minutes, depending on how done you like the yolk to be. A runny yolk will mix nice with the sauce and adds some flavor to the polenta . While the egg is poaching, heat the polenta in the microwave for about a minute, place the raw tomato sauce on top. Once the egg is to your liking, remove with a slotted spoon and place on top of the polenta/sauce. Sprinkle with black pepper. This dish is savory and quite easy to put together.

Enjoy friends!