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
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.
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It's the one you have,