I love breakfast in Autumn. The crisp air and morning light lends itself to heartier breakfasts than the heat of summer. Being that I prefer lunch over breakfast, and heartier breakfasts are my kind of thing.
This meal was a mess – but it was fantastic!
If you’ve never made polenta before, read the recipe here. It’s fantastically easy and I really love it.
We’ve shared a few ways to poach eggs before: my favorites are the cyclone technique (you stir the water to create a cyclone before gently breaking an egg into it) and the muffin-cup technique for making a dozen at a time. I had never tried to poach them in sauce before – it turns out that it’s remarkably easy.
Warm your sauce to a near-simmer and stir well right before cracking the eggs into it. Tomato sauce is much thicker than water so poaching the eggs was a breeze:
We started with leftover pasta sauce and thinned it out a bit to make it a little less like dinner.
- Polenta (recipe above and a link to our archive with polenta tips below)
- Tomato Sauce
- 2 onions, chopped fine
- 2 cloves of garlic, chopped fine
- 0.25-0.5 cups of stock
- 1-2 tablespoons of butter (or olive oil or a mixture of both which is what I used)
- Salt and pepper to taste
- 4 eggs
- Grated cheese (optional – I use a hard cheddar or Parmesan)
- Melt butter/ warm oil in a pan over medium-high heat.
- Add garlic, stir and cook for 5-10 seconds (this will spread the flavor of the garlic through the fat).
- Add onions, cook until soft (2-4 minutes).
- Season with salt and pepper to taste.
- Add sauce, bring to a gentle simmer.
- Start to fry your polenta
- Give the sauce a good stir and then crack the 4 eggs into the sauce. They will take longer to cook than you may expect.
- Plate by placing sauce on the plate, adding the polenta and then covering with the eggs.
This is also a great recipe to add a teaspoon or two of herbes salees (to the onions as they cook or at the end of the sauce.
If you’re looking for other tips on making polenta or polenta recipes, check our polenta archive!