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POACHED EGGS + BREAKFAST POLENTA WITH SRIRACHA

Polenta is so versatile—you can serve it thick and creamy as a sort of "bed" for veggies and herbs or baked, fried, or grilled. One of the easiest ways to prepare it (especially if you purchase in tube form!) is to fry polenta disks in a skillet—the perfect foundation for a filling breakfast! 

poached eggs + polenta + sriracha for breakfast

As most rational humans do, I keep a big bottle of sriracha at the ready. It's on the ledge in my kitchen, nestled between olive oil and sea salt/pepper grinders. 

SRIRACHA

Here's what you'll need for this easy breakfast dish:

1/5 tube of polenta (4 half-inch slices)
2 eggs
butter, for the pan
sriracha

frying polenta
water for poached eggs

Coat pan with butter or olive oil. Drop polenta in and keep the heat medium-high. Flip after about 4 minutes, and cook until golden and crispy. Meanwhile, start the water for your poached eggs. I like to use a splash of vinegar with the water. You'll want it to get almost to boiling—just a few bubbles, and kind of shaking like it's about to boil (see photo above). Once it's at that point, use a wooden spoon or a spatula to stir the water into a kind of whirlpool. 

Slide cracked egg (I like to use a small dish or cup to make this easier) into the center of the whirlpool. This should help keep the egg white together. If you like a runnier egg (as you should), take the egg out after about 2 minutes and gently pat dry on a paper towel. 

Lay eggs on top of polenta, split the yolk, and drizzle sriracha on top. You've got a filling, spicy breakfast sure to kick your day off right!

sriracha egg breakfast

Have a recipe you'd like me to try? Let me know in the comments!

xo,
Morgan

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