Saturday, December 03, 2011

Fifteen Minutes Fridge to Fork - Poached Eggs on Cheddar Polenta with Mushrooms

Fifteen Minutes from Fridge to Fork - Poached Eggs on Cheddar Polenta with Mushrooms
Lil dude decided to get up half an hour early today so I decided I was going to need a nice hearty breakfast to get through the morning. It was Saturday as week. I like to reserve hot breakfast to weekends. I don't know why while I'm on Mat Leave. After he'd had his Brekkie of Organic Pears and Apples (w dash of Carrots) with Oatmeal, I dove I to a majesty of engineering in the kitchen. I made my Poached Eggs on Polenta with Mushrooms in 15 minutes from fridge to fork on the fly.

Poached Eggs on Polenta with Mushrooms - 15 Minutes Fridge to Fork

1. Take out medium saucepan, small saucepan and a small nonstick pan. Fill the medium saucepan with Water and add 2 T White Vinegar + 1/2 t Salt turn on high heat. Add 1 T Olive Oil to the pan.
2. Goto fridge and fetch 2 Eggs, Milk, 1 c Crimini Mushrooms (leftover from Risotto on Thursday so already cleaned, woohoo. I would have grabbed whatever), 1 Scallion/Green Onion, and White sharp Cheddar if you have it
3. Turn on heat to frypan to medium. Throw in Mushrooms spread out and leave.
4. Measure out 3/4 c Milk and 1/2 c Water into small saucepan. Add 1/2 t Salt, dash fresh Nutmeg if you have it. Pepper to preference. Bring to boil. Measure out 4 T Cornmeal/Polenta Medium/Fine. Ours is in dry good jar on the counter :-). When Milk is boiling, turn down to Medium. With a whisk in one hand and the Corn in the other, whisk the Milk constantly and vigorously as you sprinkle in the Corn. Mix until it thickens. Taste to season. Cover and leave on low heat.
5. The water in Medium saucepan should not be boiling but steaming and with small bubbles on the bottom like it wants to. Break 1 Egg into the bowl you had the Corn. Stir the Water until you get a funnel in the centre. Stop stirring and drop the Egg in. The White should close in on itself like a chocolate kiss. Leave for 2 minutes. Toss the Mushrooms.
6. Slice the Scallion
7. Break the second Egg into the small bowl. Lift the first Egg out with a slotted spoon and place in a shallow dish on the side. Swirl the water again and drop the second Egg in for 2 minutes. Add back the first Egg. Toss the Mushrooms.
8. Stir the Polenta. Add some small pieces of 2 T Cheddar or grate it. I used the rasp I used for the Nutmeg. Finish with 1 T of Butter or Olive Oil. Dollop on to your plate.
9. Drain your Eggs with the slotted spoon. 4-5 minutes for Medium yolks. Place on the Polenta.
10. Top with the Mushrooms and garnish with the Scallions. Salt and Pepper.

15 minutes max. Lil Dude was in his high hair in the kitchen and that's the maximum amount of time he will tolerate sitting there. He'll sit contentedly watching me eat though. :-).  Another hour and a half of terrorizing the living room and he's napping now.


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