For valentine's day, I wanted to surprise A. with breakfast! One of A.'s breakfast favorites: poached eggs. Well, this is a bit of a problem, considering I am the world's worst egg poacher, ever. No, I'm not exaggerating. I've tried. Every couple of months I try to convince myself that it can't be that hard, so I try again. I bring water to a soft simmer, I add vinegar, crack an egg into a ramekin, and then slowly pour it into the water. I cross my fingers... but then, a few seconds later, there it is: a pot of mudied egg white water. Oh well. Until I found this little invention: silicone egg poachers. Perfectly poached eggs every time!
I woke up craving something sweet and salty....and we had beautiful San Danielle prosciutto in the fridge. Let's face it, you can never go wrong with prosciutto! So for breakfast: poached eggs, a top a honey sweet, cheddar polenta, with crispy prosciutto. The polenta is sweet and cheesy, and goes perfectly with the salty prosciutto, all topped with a delicious poached egg, with a soft yolk. It was delicious! I'll definitely be making this again (often!), and not just for breakfast.
Oh and don't worry about having too much polenta, spread the leftovers in a greased baking dish (small size, I used a 4x4) and place in the fridge. Let it harden for a couple of hours and then cute into triangles (more pics in this post). It'll be a perfect to-go breakfast the next day, or a side for dinner.
Hope you had a wonderful Valentine's Day and are enjoying President's Day!
POACHED EGGS w/CRISPY PROSCIUTTO & CHEDDAR POLENTA
Eggs (1 per person)
Sliced prosciutto (2 slices per person)
Cheddar Polenta (recipe below, about 1/2 cup per person)
Preheat the oven to 500F. On a parchment lined cookie sheet lay the slices of prosciutto and cook in the oven until crispy (about 3-5 minutes).
Cook the polenta, and poach the eggs. If you are using an egg poacher, simply bring a large saucepan with water to a boil. Butter each egg dish and add the cracked egg. Place in the water, floating, and cover the pot. Cook for 5-8 minutes and scoop out of the dish and serve.
(Or follow these egg poaching instructions)
To assemble, serve about 1/2 cup of cheddar polenta on each dish. Top with the crispy polenta slices, don't worry if they break. Layer the poach egg on top and sprinkle with salt and pepper.
2 cups of water
1 cup of milk
1 cup dry polenta
sprinkle of salt
teaspoon of honey
1/3 cup cheddar
tablespoon of butter
In a medium saucepan, bring the water and milk to a boil with a sprinkle of salt. Add the polenta in a steady stream mixing will you pour to prevent lumps. Lower the heat and continue to mix the polenta until it has a smooth texture. Add the cheddar and honey, and taste for salt. When it is fully combined, remove from heat and serve immediately.