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.
 
 
This is going to be a really quick recipe for you.  My nieces are staying with us for a couple of weeks and one of them is a vegetarian.  I've been cooking two separate meals so that I know she is getting the right proteins and such.  This morning I thought, no we can all eat the same thing.  Well almost all of us.  My son didn't touch the polenta with a ten foot pole.  Ah well, you can't win them all.  
I love polenta and rarely find recipes using it.  I've decided that next weeks recipes will be dedicated to this wonderfully versatile food.  In the meantime have this easy, quick and flavorful recipe.  You're welcome.
Feeds 3 people



Recipe:


Prepared Polenta.  I used a certified Gluten Free Brand.  I also used the one with the sun dried tomatoes in it.
6 Basil Leafs
6 Figs
3 eggs
Salt and Pepper to taste

Cut the polenta in 1/4" to 1/2" thick slices.  I prefer the thinner cut, they cook faster.  We cut 2 slices per person
Wash, pat dry and cut in half the figs
Wash and pat dry the basil leafs

In a non-stick fry pan, add a tiny amount of butter or oil.  A tiny amount, just enough to lightly coat the area where you will place the polenta.  
Heat the pan on medium
When hot, carefully add the polenta don't crowd the pan.  Cook in batches if you need to.  Let it cook until it browns and then flip.
When both sides are browned, remove to a warming pan.
Place the figs cut side down in the pan and let sear for 3-4 minutes, remove to warming pan.
Fry up your eggs how you like them.
Plate first with the polenta, then the egg, rip up the basil and place on top.  Plate the figs next to the egg.
Enjoy!
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 the website Caloriecount.com.