One of the most satisfying breakfasts on earth, in my opinion, consists of poached eggs.
Bright yellow-orange, yolks running across the plate and sprinkled with plenty of salt.
Oh yea.
Perfectly poached eggs.
Breakfast of champions.
And skip the greasy grits – go for the magnificent, warming flavors of Italian polenta.
Polenta Poached Egg Stack
2 Tbs. butter
1/2 cup coarse grain corn meal – polenta
1 1/2 cups water
sea salt
2 large eggs
1 Tbs. white vinegar
fresh thyme
Hampton Salt Company Lemon Artisan Sea Salt
fresh ground pepper
Combine the butter and water in a small pot. Bring to a boil. Add the polenta and stir continuously until a thick paste forms. Stir in the salt.
Pour into biscuit cutters or any mold and allow to chill overnight.
Once set, remove the polenta from the fridge and bring to room temperature, or warm in the oven – not too hot, or the polenta will lose its shape.
Bring a medium pot of water to a simmer. Pour in the vinegar.
Crack each egg into its own small bowl or ramekin.
Create two swirls in the water, spaced fairly far apart, and gently glide each egg into its own swirl.
Simmer for 3 minutes.
Remove from the water with a slotted spoon.
Place each poached egg on top of the polenta stacks.
Sprinkle with fresh thyme, lemon salt, and freshly ground pepper.
Go conquer the day.
