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
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.
These free-form tartlets scream summer and are so easy to make. You can make the dough ahead of time in large batches (just double the dough recipe below) and keep the dough in the fridge for a few days or freeze up to two months.
1 1/2 cups all-purpose flour
10 tablespoons butter, chilled and cut into pieces
1/2 teaspoon salt
Ice water (4 tablespoons)
Process flour and salt in food processor until combined. Add butter and pulse until mixture resembles coarse crumbs – about 6-8 pulses. Add one tablespoon of ice water at a time and pulse until dough begins to form small curds. Dough should be crumbly.
Transfer dough to a lightly floured counter. Using the heel of your hand, smear small amount of dough against the counter until all crumbs have been worked. Divide dough into four section and form each section into 3-inch disks. Wrap each disk tightly with plastic wrap and refrigerate for 1 hour. Let dough sit on counter top for 5-10 minutes before rolling.
Roll each disk into 7-inch circle between two small sheets of floured parchment paper. Keeping the dough between the parchment paper, refrigerate until firm (15 minutes).
Basket of mulberries (can substitute with your favorite berry)
3-4 peaches, sliced
Pre-heat oven to 400 degrees and adjust rack to lower-middle position. Gently toss peaches and mulberries with 2 tablespoons of sugar. Remove the dough from the refrigerator and remove the top sheet of parchment from each dough circle. Keep bottom sheet of parchment paper and transfer dough circles to a baking sheet. Mound fruit in the middle of the dough, leaving 1 1/2 inch border around the edge of the fruit. Carefully fold dough over fruit, pleating it every 1-2 inches as needed. Repeat with remaining fruit and dough circles.
Quickly brush the sides of the dough with water and sprinkle tartlets with a little sugar. Transfer baking sheet to oven and bake until crust is golden brown and fruit is bubbling, about 40 minutes. Rotate baking sheet halfway during baking.
Transfer tartlets with sheet to a wire rack and let cool for 10 minutes. Remove bottom sheet and let cool on rack until juices have thickened, about 15 minutes. Serve slightly warm or at room temperature with vanilla bean ice cream.
It’s mulberry season once again and this year our two trees are producing more mulberries than ever. These beautiful reddish-black berries are only here for a few months during the summer and are similar in appearance to blackberries with a tart, slightly sweet flavor.
Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.
3/4 cup all-purpose flour
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup milk (I used almond milk)
1 cup mulberries and raspberries (you can substitute with blackberries)
Pre-heat oven to 450 degrees. Add butter to a cast iron skillet and place in the oven.
Mix together the flour and salt. In a separate bowl, mix together the eggs, vanilla and milk. Add to the dry ingredients and whisk until smooth.
Remove the cast iron skillet from oven and pour in batter. Top with berries of choice and bake until pancakes are puffed and golden, around 12-15 minutes. Dust with powdered sugar (or maple syrup – my Husband’s favorite) and cut into slices.