Eggs are our household go-to breakfast item, but I often find myself making the same thing over and over again (fried egg sandwiches, egg/avocado toast, scrambles and omelettes). This morning, I was feeling creative and with some extra time on my hands decided to surprise my husband with something new. I perused the garden, pantry and refrigerator for inspiration – the end result was this deliciously creamy polenta breakfast bowl filled with smoked bacon, veggies and roasted tomatoes topped with a pillowy poached egg.

• 1/2 medium red onion, chopped
• 1/2 bell pepper, chopped (I also added a few shishito peppers from the garden)
• 5 pieces of applewood smoked bacon, sliced into 1/2 inch pieces
• 1 tomato, roasted
• 1 1/2 cups water
• 1/2 cup milk (I used almond milk)
• 1 tablespoon butter
• 1/2 cup polenta
• 2 eggs
• Apple cider vinegar
• Baby spinach (crispy kale is also a great substitute)
• Scallions, chopped for garnish
• Salt & pepper

Preheat oven to 400 degrees F. While oven is preheating, place bacon pieces in a heavy skillet over medium heat and cook until crispy. Remove pieces with a slotted spoon and let drain on a paper-towel lined plate. Drain fat, leaving about a tablespoon in skillet for the vegetables.

Place sliced tomatoes on a small baking sheet lined with foil. Drizzle tomatoes with olive oil and season with salt. Roast in the oven for about 15 – 20 minutes, or until slightly chard.

Prepare two saucepans; add 1 1/2 cups of water to one for the polenta and fill other 3/4 way with water for the poached eggs. Add a tablespoon of vinegar to the saucepan used for the eggs. Bring both to a boil.

While water is boiling, add the peppers and onions to the skillet used for the bacon, season with a pinch of salt and cook over medium heat until tender. Transfer to a bowl.

Slowly stir in the polenta and continue to stir until all the water is absorbed. Reduce heat, add in the milk and butter and continue to stir until thick and creamy. Season with salt and pepper. Keep pan on low until ready to serve.

Crack egg in a small bowl. Once the water comes to a boil, reduce heat to simmer. Using a spoon, swirl the water in one direction creating a whirlpool effect. Carefully slide the egg in the center of the whirlpool. Repeat with the second eggs. Let eggs cook for about 3-4 minutes (depending on how you like your poached eggs). Remove with a slotted spoon and drain on paper towel.

Quickly wilt spinach (add pinch of red pepper flakes) in skillet.

To assemble, divide polenta into two bowls and top with onions/peppers, spinach, bacon and poached egg. Add in roasted tomato slices and season egg with salt and pepper. Garnish with scallions.

Serves 2