Sunday, March 3, 2013

Eggs in Purgatory

I love eggs.
Seriously, I love eggs in all forms- poached, fried, scrambled, hard-boiled, whites only, all of it.
I especially love an egg with a runny yolk that comes pouring out like some magnificent rich creamy sauce. The eggs in that recipe totally do that. And it's super fast and easy. And it rocks.

-Diced tomatoes- for a full meal (I usually have this for dinner), I will make this for myself with 3 eggs, and I use about 1/3 can of tomatoes.
-Fresh basil, chopped- if you have a can of those awesome tomatoes with basil and garlic already added, just do that. Or even add more basil. If you're into  that kind of thing (I am).
-A clove of garlic, minced (not necessary if already in tomatoes, but you can always add more. You can also just use some garlic powder if you want.)
- Eggs
-Polenta, about 1/3 c dry/person
-Maybe some melty cheese such as fontina for the polenta
-Some fresh grated parm

Ok-if you're using fresh garlic, put just a bit of EVOO in your saute pan and let the garlic cook for a minute. Add the tomatoes and basil or whatever seasonings you're feeling that day. Add some salt and pepper and let everything just hang out and get friendly on low heat for a bit.

While that's happening, get a pan going with water for the polenta. You want a 4:1 water to polenta ratio. I use Bob's Red Mill polenta which says it is the slow cook kind, but it always cooks in about 3 minutes. I would make sure you know which kind you have before you get started or you will have very cold eggs....

Bring the water to a boil. Once it starts to boil, you will whisk in the polenta and lower the heat to a simmer. It will start to thicken very quickly and probably be done in about 3 minutes. Turn off the heat, and this is when you can toss in a handful of cheese if you're feeling frisky. I like fontina here, but do whatever you want.Go crazy.

Once you have the polenta in the pan, make some little indents in your sauce and crack the eggs into your pan. Toss some S&P on top of the eggs. Cover the pan and let them cook over medium heat for about 3-4 minutes. You want the yolks runny and the whites firm. Covering the pan allows the steam to cook the tops of the eggs.

Once the whites are cooked through, slide the eggs and sauce on top of the polenta.

Top with a sprinkle of fresh grated parm and enjoy. It's hearty and flavorful, and the gooey yolk feels like you're eating a creamy cheese sauce- you don't have to remind yourself that you're actually eating healthy.

**If you're in a rush, this whole thing can be made even faster- cook the eggs separately either sunny side up or over easy while you're making the 3 minute polenta. Use the basil and garlic canned tomatoes, warm them up in a pan or in the microwave. Plate the polenta, top with tomatoes, and slide the eggs on top. Add some parm and bam- dinner. You just crushed it.

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