Recently I had some friends down from Northern California who stayed with me.  The first morning they were there I was all excited to cook breakfast when to my horror, I realized that I had picked up a large yam instead of a sweet potato.  Yikes, now I had to come up with something for the yam.  Hence this recipe was born.
I really like how the apple and yam work together. While it may seem strange to add the cinnamon and sugar, you are only adding enough to give a very mild "hint" of cinnamon.  The small amount of sugar helps to ensure that the taste is not bland.  You can cook the apples and tomatoes in with the yams, I just perfer not to.  If you decide to do it all together, cook the yams until they are just about done. Push them to the out edge and make a "hole" in the center of the pan.  Add the butter and let it melt.  Then add the apple and tomatoes and cook.  Iv'e done this with others and it worked just fine.  If you really want to finish this off, add some spinach at the end and let it wilt and serve.
Hope you enjoy this recipe.
Serves 3 based on these amounts but you can easily increase or decrease the amounts to feed more or less



Recipe:


  • 1 Large Yam
  • 1 Apple 
  • 1/2 cup Grape Tomatoes
  • 1/2 TBSP Sugar/Cinnamon mix*
  • Salt and Pepper to taste
  • Vegetable oil
  • 1 TBSP butter



If you like to make the cooking go a bit faster, poke some holes in the yam and cook for 3-4 minutes in the microwave.  It should be just getting to the point of being soft but still hard.

-Peel the yam and cut it into bite size pieces
-Peel the apple and cut into bite size pieces
-If using grape tomatoes, cut them in half

Heat about 1-1 1/2 TBSP oil in a fry pan, over medium heat add the yams and sprinkle with the sugar/cinnamon mix.  Let them brown on one side, then turn them over and brown on the other side.  Let them cook until easily pierced by a fork  Remove from pan and place into a warming bowl.
Heat the butter in the same fry pan
Once hot, add the apple and tomatoes
Keep moving them around so that they do not burn but brown.
Once done, add to the yams
Salt and Pepper to taste


Optional (and how I make them):  I cook bacon in the pan first and reserve the drippings.  Using a TBSP of the drippings at a time, I cook the yams.  Then make it the same the rest of the way by cooking the apples in the butter.


*I keep this in my cupboard at all times in a plastic container.  I use 1/4 cup sugar and 1/4 tsp cinnamon 

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
The search for new breakfast and quick breakfast items is always a quest.  Sometimes the quest results in a magnificent find and other times it is a dismal failure.  About a year ago, I had a lone sweet potato lounging in my crisper.  I pulled it out and stared at it forlornly as I didn't know exactly what I wanted to do with it.  It rolled around on the counter for about an hour.  It really was lonely.  I had to go to the store since we, ok my son, had forgotten to tell me that we were out of milk and dogfood.  Once at the store I always shop the produce first.  It is just habit.  It came to me that the sweet potato would go well with spinach and cilantro. Then the tomatoes were thrown in.  The one thing I forgot to throw in was the garlic.  Aw well.  
Once home I grated and chopped.  Throwing the sweet potato into the skillet and cooking it a bit first ensures that it is thoroughly cooked.  The first time I did not and it was still just a bit crunchy.  You can use a casserole dish to cook this if you do not have a skillet.  Just make sure to grease the dish prior to first putting in the potatoes and then the egg mixture.  I use a 12 inch skillet but you can use a smaller one to make a taller bake but you might have to adjust the cooking time.  
When cooking, look for it to start to brown around the edges. If you like, before putting into the oven, you can sprinkle more cheese on top.  Any of the ingredients can be varied and still make a lovely bake.  Play with it and enjoy.

Serves 8


Recipe:

  • 8 eggs
  • 3 TBSP Milk
  • 1 1/2 cup Grated Sweet Potato
  • 1/4 cup Cilantro
  • 1/3 cup Cheese
  • 1/3 cup Tomato
  • 1/2 to 1 cup Spinach
  • 2 TBSP Butter
  • Salt and Pepper to taste

Preheat oven to 375 F (190 C Gas Mark 5)
Melt 1 1/2 TBSP Butter in a 12" iron skillet
Grate the sweet potato and add to heated skillet, let cook 5-7 minutes
Whip the eggs and milk
Add the cilantro, cheese, tomatoes and spinach
Pour into skillet
Cut up rest of butter and drop on top 
Add Salt and Pepper

Place in oven for 20 minutes, it will brown just around the edges.  Serve with bacon and fresh fruit.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
That's right, I said it, Spam.  That wonderful mystery meat that everyone likes to hate on.  Not me.  I love Spam.  I've loved it since I was a kid and we would have it on all our camping trips.  Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam.  Another tip, it's Gluten Free.  Uh huh that's right, gluten free.  Deal.
I was starving this morning and wanted something different.  I've been eating WAY too much rice based stuff and my ass is showing it.  Well not just my ass but my thighs, hips, arms, face, back etc....  So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now).  I'm also doing a self 30 day challenge.  That will be a separate post.  Look for it.
So today I rummaged through my fridge for something new.  I came up with eggs (not new but let's poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro.  Hmmmmm, what to make of this.

Well here goes.


Serves 1


Recipe

1/2 cup Sweet Potato grated or you could use yam
2 stalks green onion, diced
1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over 
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
1 egg
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in

First toss in your ghee and let it melt and get hot.  
Place a shallow pot of water to boil with no more than 2 inches of water.  Keep an eye on it.  When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes.  I then moved it to the side and tossed in the Spam and let it begin to brown on one side.  Watch your sweet potatoes as they are still cooking.  Look for them to begin to brown also and flip them.  Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms.  The Cilantro can go in either the last few minutes or when you are plating.  I like it either way.  
At this point you will want to poach your egg.  The water should be at a simmer.  Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water.  Let it cook 3-4 minutes.  Use a slotted spoon to remove the egg from the water.  Blot the back of the spoon on a dish towel to remove excess water.  Plate your stir fry and lay the egg on top.  Voila.
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Ghee is clarified butter
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com
 
 
I'm not sure why but Breakfast is always the hardest meal of the day for me.  Probably why I do so many posts on it.  Once I couldn't eat bread anymore, the struggle became real.  I didn't want to have the same ol' same ol' everyday of bacon and eggs or just eggs or just bacon.  Yes, I know there are gluten free "breads" out there but they are either too expensive, sorry not paying $6-$12 for a loaf of bread or just too gross to eat.  I've made a few that are ok but after the first day they can get crumbly and not so great.  I've frozen them and they are not too bad but it takes time to make the right bread.  I will be posting the breads that I make soon.  Anyway, that was off topic.  I still like to come up with new things to eat for breakfast and while they all evolve around fruit and eggs I thought today's was a little different.  It is one that I have been eating for awhile but never measured anything out to put down on paper.  I usually just kind of throw it together and eat it.  I also have it for lunch sometimes especially after working out.  I do have to say that it doesn't photograph very well but it is a wonderful blend of savory and sweet.  Give it a try and let me know what you think!
Serves: 1

Recipe: 


Rice Bowl*: 
Premade rice, use 1/2 cup cooked rice
3/4 cup diced Strawberry
1/2 Banana, diced
1-2 hard Boiled Eggs, diced
2 strips cooked Bacon, diced 

Dressing:
1/4 cup diced Mango (I buy the frozen)
1/4 cup Cranberries (frozen)
1/2 cup Orange Juice
1 TBSP Olive Oil
6 Leaves Mint

Cook the rice as per instructions:  Dice up the Strawberry, Banana, hard boiled eggs and bacon and throw over the rice.

In a blender or food processor:  Process all the dressing ingredients until smooth.

Spoon over rice bowl.

*You can also add blueberries, blackberries, raspberries or fresh mango.  Stay away for the citrus on this breakfast rice as I didn't think it worked well on it.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com, with 1/2 cup white rice.
 
 
So I woke up this morning needing something sweet but not too sweet and since I'm trying to stay away from rice products for awhile, I knew it would be with Almond Flour and something else.  Hmmmmm, I sat and stared at the Almond flour for awhile.  Got up, opened the fridge and stared at it for awhile, blankly.  It was after all 6:30 in the morning.  Went back and stared at the Almond flour.

Uh.  Coffee would be good to start.

After a cup or three, the brain kicked in and I thought muffin's.  Here is the kicker though, I don't like muffins.  That is not precisely true.  I don't like the bottom half of the muffin.  I like the muffin top (insert all jokes here!).  Luckily, years and years ago, I actually found a muffin top pan.  It is the greatest thing for making muffin tops.  Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off.  I don't know why this makes me happy, but it does.

So, I still needed to come up with a recipe.  Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused.  I make a great Dutch oven bread out of Buckwheat flour that I will have to post.  Anyway, please find the recipe below.  I have made it both with the egg and without.  If you do without the egg, reduce the Tapioca Flour to 1/4 cup.  These were light and moist and I made happy noises as I ate them.


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These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy


Recipe:

Preheat the oven to 375 F (190 C)
Grease pan (I used coconut oil)

107 g (about 1 cup) Almond Flour*
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour or Oat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries or fresh cranberries


Add all dry ingredients and whisk to mix (mix well)
Mix together egg, butter, vanilla and milk  and then add to the dry ingredients and mix


In my muffin top pan, this made 8 large muffin tops.  If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full.  If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.


*Edit:  I have made these with regular gluten free flour but found they were too dry and the taste was off.  If you do not have oat flour or buckwheat flour, use a quarter cup (40 g) of your favorite gluten free flour.  If the batter is too dry, add a bit more milk.
Both of these are made with no egg, the crumb was moist and...AND was just as good the next day.




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This was made with egg and fresh cranberries. This is my absolute favorite. To add more flavor to it, you can also add orange peel to the batter.




I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. This is a per muffin top based on 8 muffin tops per recipe.
 
 
On the go, on the go, on the go. Seems it's the story of our lives.  We are always running from one event to the next and we don't always eat right.  My powerhouse of the day is breakfast.  If I start my day off with a tasty breakfast, my world works a little bit better. However there is not always time to drag out the pots and pans to whip up a healthy tidbit.
When I first thought of making eggs in the microwave, all I could think about was the quicky marts type of spongy eggs. I thought that was the only way that eggs were cooked in the microwave.  I set about trying different ways to cook them and quickly learned it wasn't that hard.  Don't over cook them seems to be the prevalent thought.  The other consideration is the wattage on your microwave, the higher the wattage, the quicker it will be done.  Mine is the 1000watt so it was done in 60 seconds.  At a lower wattage, check after 45-60 seconds and adjust.
As for the options, add whatever you would normally add to an omelette.  You can add more cheese, a variety of cheeses, salsa, sausage (cooked), chunks of cooked potato, kale, or mushrooms.  Mix it up and change it up every time.
Go wild.
Serves 1

Recipe:

1 egg
1 tsp Milk
1 tsp Butter or margarine
1 TBSP Shredded cheese of your choice
Salt and Pepper to taste

Options:  Bacon cooked and chopped (about 1 slice), Spinach chopped, about 1-2 TBSP, Cilantro chopped about 1 tsp, cherry tomatoes chopped 2 larger or 4-6 smaller, green or red onion diced 1 TBSP

Use the butter to "grease" the mug and leave any extra at the bottom.
Crack in egg and add milk
Whisk
Add the rest of the ingredients (I added the tomatoes after cooking but you can add them during the cooking) and stir to coat all
Place in microwave for 45 seconds and check for doneness, this will all depend on the microwave.  If cooked too long it will get spongy and any longer then that it turns hard.
In my microwave (1000 watt) It was done at 60 seconds
You can leave it in the mug or because of the butter, it slides right out of the mug.
Serve with fruit or fruit and yogurt.

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After "buttering" the cup, whisk the egg and milk right in the mug
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. Information based on 1 egg and all ingredients listed above with all options. You can reduce the calories by leaving out the bacon, reducing the butter and cheese.
 
 
I have always loved Hollandaise sauce but was so intimidated by it.  My thought was that it was just to fancy for me to make.  Then about a year ago a friend of mine whipped us up some in moments.  I was astounded.  How? What? Why?  It looked so easy.  It did take me a few tries as I didn't whisk the entire time or was distracted or didn't have all the ingredients ready and handy.  Learn from my mistakes. Now, the one other thing that will really make a difference in your sauce is your ingredients, use real butter (unsalted), real lemon juice and fresh eggs.  Again, these were mistakes that I made.
Now, you don't have to cook bacon or ham, you don't even have to have a english muffin.  Here I present a few different ways to eat it.  Instead of the corn tortilla, use wilted spinach it is just as good.
Serves: 1


Recipe:


1 Egg
Ham or Bacon (or even Peppered Spam)
Salt and Pepper to taste
1 Corn Tortilla (Gluten Free)

Optional:  Fresh Basil, 1-2 leafs, Cayenne Pepper, wilted spinach


Hollandaise Sauce

1 Egg Yolk
1 TBSP Butter
1 TBSP Hot Water
1 tsp Lemon Juice

Small sauce pan, small glass or metal bowl that will fit in sauce pan but not all the way.  It just needs to touch the simmering water in the sauce pan (see picture)

Wire whisk

Hollandaise sauce comes together very quickly once you start to cook it.  First, get the water simmering  but not boiling for the sauce and set your bowl in it so that it gets hot.  Make sure all ingredients are ready and handy.  
Then get the pan ready for your fried or poached egg.  I have made it with an easy over egg, fried egg and a poached egg.  One thing that I do, I whip the egg white with some fresh basil and cook it at the same time as my other egg so that it doesn't go to waste.

Put the butter in the bowl over the simmering water and let it melt.
Once it is melted start your other egg (poached, fried etc.)
Put the tablespoon hot water in with the butter (I just scoop out a tablespoon from the simmering water)
Whisk briefly
This is where it comes together very quickly!
Put in the lemon juice and whisk briefly
Your egg yolk should be ready in a small bowl
Add about a tablespoon of the butter mixture to the yolk and whisk
Do this again 
Now add this to the butter mixture and whisk, don't stop.
It should only take about 15 seconds for it to thicken
Remove from heat.
Plate and serve.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on sauce from above plus 1 poached egg, 1 slice bacon, 1 corn tortilla
 
 
Growing up my mom would make oatmeal for us and, sorry mom, it was horrible.  It was this gelatinous mass that was plopped into the middle of a bowl and then it didn't move. No oozing down or spreading out. We would surround it with milk and sugar and raisins, then forced to eat it.  Once I moved out, I never made oatmeal again.  Then companies came out with those oatmeal instant packages and I still didn't eat them until a camping trip in collage for a biology coarse.  The professor insisted that we all have them for breakfast.  Why I don't know.  Maybe it was a survivalist thing or something.  They were better then what I had grown up on but still not good. For years after that I would buy a box of the instant oatmeal and keep it at work for a quick breakfast thinking that it would be "healthy".  More often then not the box would sit there for a year or so and then get thrown out.  About a year ago a friend suggested that I try rolled oats and they gave me a brand new bag of Gluten Free ones.  Ugg is the only thing that went through my head (Sorry B!).  I smiled and said thank you and then thought, what the hell I'm I going to do with all these oats?  Being the good friend that I am (uuggg), I went ahead and made a bowl but I cooked it with honey, milk and cinnamon.  It didn't turn into a hard gooey mass.  What?  It had flavor, and chewy but not too chewy and creamy.  Again, What?  Since then, I've gone through many bags of the rolled oats.  I use them for a variety of things including my meatloaf and just a good bowl of oatmeal in the morning.  I make it many different ways but thought I would share this one since the holidays are coming up and by doubling and tripling this one you can feed many people (and it has cranberries in it).
Serves: 2

Recipe:

1 cup Rolled Oats (Gluten Free)
1 cup Water 
1 cup Milk
Pinch of Salt

The cranberries can be made in one of two ways:
One, you add all the next ingredients below EXCEPT the juice right in with the Oats as they cook (you will end up with red oatmeal but .....Also, reduce the fruit down to 3/4 cup Cranberries and 1/2 cup Strawberries.
or 
Two in a separate sauce pan:

1 cup Fresh Cranberries
1 cup Fresh or Frozen Strawberries or Raspberries or combination, cut up
1/4 cup Sugar
1/3 cup Apple Juice
1/4 tsp Cinnamon (I use a small Cinnamon stick)
1/4 tsp Nutmeg
1/4 or slightly less tsp Ground Cloves
1/4 tsp Ginger

Optional but I recommend:  1/4 tsp Cardamon

In a sauce pan add from the Cranberries down to Ginger. Turn on low and let simmer until thick (liquid is mostly reduce) a little over 15 minutes
Put the Oats, water and milk into another sauce pan and turn on low.  Let it simmer until thick, about 15 minutes.  The cranberries will pop (most of them).  I like to have some whole cranberries in mine.  The strawberries you may have to mush a bit if you don't want whole fruit or large pieces.


Place Oats in a bowl and top with the cranberry sauce and walnut or pieces of whole fruit.  Serve with bacon (or not your preference) 


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
The nutritional information for the cranberry sauce is on the left and the oatmeal on the right.
 
 
My neighbor stopped by the other morning before I had my breakfast and we got to talking when she asked if I had anything new on my website.  Since I was starving, I casually said "Well, I'm about to make one for the website right now and photograph it".  Me unaware that she hadn't eaten either, invited her up to the house to finish our chat.  Once there she peppered me with questions about the recipe.  Would she like it, would it be easy to make for a family of 4, could she change ingredients, it finally dawned on my thick mind that she wanted breakfast.  Yes, M, I'm talking about you!  So we chatted while I whipped this meal up. Now, one thing that I left out and didn't realize it until after the breakfast had been consumed and I went through the photos, I never photographed the Hollandaise sauce.  Hence the reason for the egg yolks in the picture below.  I know some people think it's a pain to make but it really is not.  I do not make it in the blender because I want my yolks cooked thank you.  I will post another similar recipe soon that will have the Hollandaise sauce with it.  I will also make a video on how easy it actually is to make.
This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak.  We had the steak the night before with an apricot glaze so I wanted to use it all up.
Serves 4

Recipe

1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
4 Eggs
Butter or Ghee
Salt and pepper to taste

Optional adds to the potatoes:  Green onions chopped fine, sun dried tomatoes chopped fine
Optional:  When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.



Mix the 2 TBSP flour with the mashed potatoes.  Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying.  You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham.  You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer.  This is what you will use to poach the eggs.  If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs.  While the ham is cooking, and the potatoes have been flipped is when you would start the sauce.  you really don't need it with this recipe though.

Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top.  Serve with a fruit salad with a light mint dressing.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
This a actually a recipe that I came up with sometime ago and it was so simple that at the time I thought "meh", why publish it.  However, I received quite a few emails and a few requests on the Facebook page to publish it.  Really, this is so very, very simple and that is why I love it so much.  Most people get intimidated by the poached egg.  Don't!!  A poached egg is very, very simple to make.  Simmer your water first, then slide in the egg (don't crack it into the water), spoon some water around it to keep it together, remove with a slotted spoon and you are done. Easy peasy.  This is also gluten free!
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Ghee
Serves: 2

Recipe:

1 cup Polenta cubed (about 1/2 inch thick and 1 inch long or 1.27 cm x 2.54 cm)
1/2 cup Baby Bella Mushrooms, sliced
Ghee, bacon fat or oil for frying
2 eggs
Optional:  Bacon (crumbled), chopped sundried tomatoes

Place a small fry pan with about 2" of water on a back burner and heat to a simmer (this will be to poach the eggs).  Crack your eggs into separate containers, don't break the yolk.  The container should be small enough to gently slide the egg into the simmering water.

In another fry pan heat the ghee on medium to medium high heat.  When hot carefully add the polenta. The polenta will cook very fast. Once it is browned on one side, add the mushrooms and continue to cook.

Now is the time to slide the eggs into the simmering water, one at a time.  Have a spoon handy so that you can "spoon" the white back onto it's self.  Cook in the simmering water for 4 minutes.  Use a slotted spoon to remove.

Plate the polenta and top with the egg.  You can also add sundried tomatoes during the last moment of cooking.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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With crumbled bacon and sundried tomatoes.
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Nutritional information obtained by using Caloriecount.com. Based on information found in recipe but without the bacon.