Polenta Cakes Topped w/Avocado, Poached Egg & Sautéed Tomatoes

Its Monday!

And I am so happy to be back with you guys! Last week I found myself a bit under the weather. Well more than a bit. Following doctors orders, I had to rest up. Still not 100% but couldn’t stay away another day. The weather is still kind of ugly, so why not make something pretty.

I was feeling a bit like polenta today.  Maybe because I was thinking of my childhood and how much I missed having grits and eggs with a side of avocado in the mornings.  Grits is a popular breakfast dish in the southern parts of America.  For those not familiar with it, its made from corn and is grounded into a coarse meal.  Seeing that it is not so popular here in Europe, I decided to use the next closest thing I could find; Polenta.  Polenta is also made from corn. It has a finer texture but does the job just the same.

In the mix, I have avocados. Avocado is a good compliment to any breakfast dish. The contrasting the flavors of mild fruit with the savory sautéed tomatoes and onions are superb. Atop a butter herb poached egg is a brilliant finish to a satisfying meal. Lets not forget that it is a good source of vitamins, nutrients and healthy fats we need.

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Ingredients

Polenta

  • 4 cups water
  • pinch salt
  • 1 ½ cups instant polenta
  • 1 Tbsp olive oil or butter

Topping

  • 1 cups cherry tomatoes, halved
  • 1 green onion, finely sliced
  • 1 garlic clove, finely diced
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar (optional)
  • Avocado
  • Cilantro
  • Half lemon
  • Poached or Fried egg

Directions

  1. Grease lightly a glass rectangle pan with olive oil or butter and set aside.
  2. In a large pot, bring water and salt to a boil. Reduce to medium heat.  Slowly pour the instant polenta into the water while stirring until it thickens which takes about 1 to 2 minutes (follow directions on package).
  3. Pour polenta into greased pan and spread out to evenly. Allow to cool for about 20 minutes.
  4. In a small bowl place half avocado, cilantro and a splash of lemon. Place to the side.
  5. In a sauce pan coat with oil and over medium high heat, sauté tomatoes, onions and garlic for 5 to 7 minutes. Just until tender. Set aside

Assemble

  1. Using a cookie cutter, cut the polenta into about 6 to 8 circles (you can use any shape you’d like. Let your creative juices flow).
  2. Assemble by placing the polenta circles on a serving dish, top each with a dab of avocado, then set the egg directly on the green goodness, and finish off with the sautéed tomato mix. I alternated with and without an egg for my picky eater. But you can dress these little beauties however you would like.

This dish can be served as an hors d’oeuvre or during brunch. The choice is yours. These will sure bring happiness to any table.

Enjoy!

 

Family Time at Our House!

There just doesn’t seem to be enough hours in the day to have that proper family time we all deserve. With busy schedules of work, school, gymnastic, tournaments here and there, projects etc, being able to fit in some quality time can be a bit tricky but can be done.

We have found that for our family the best time is a weekend morning before the day becomes hectic. There are no electronic devices allowed at the breakfast table, everyone must be present the entire time and share whatever is on their minds.  I kind of like it because our daughter is always glued to her handy and this gives us a chance to catch up with her. Teens!!!!!

I decided to treat us to a more American breakfast than what we are use to at the table.  Most Germans eats pretty much the same things at breakfast everyday: cold cuts and bread.  I’m not talking sliced bread, but what is called ‘Brötchen’ meaning small bread.  It’s really more like a little loaf or large roll.  They add cheese and lettuce to the mix or have it with butter and marmalade.  Rarely there are eggs; and if there is it will be boiled.

So for breakfast I did the complete opposite. Instead of cold cuts I made warm turkey bacon. In place of regular boring bread, I made this awesome French toast with scrambled eggs. My husband requested I make those hash browns like I did last year. He thinks they are very American as he reminisced on when we ate at an IHOP in Georgia. He never really forgot those hash browns. 😊 They were awesome!

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We never really use syrup in our house.  My mother-in-law makes the best homemade marmalade.  So there is a never ending supply of the natural fresh goodness.  However, it would not be an authentic breakfast without syrup.  But I opted for Maple which we drizzled on the French toast.

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Threw in some fresh fruits, orange juice and good ole Earl Grey. During this time I was able to get the inside scoop of the latest gossip of the gymnastics team, who didn’t want to compete against who. I learned that my husband had a new colleague a work who smoked like a chimney. And, now all is well with the world. It was perfect!

Madeleines with Love

Happy Monday!

Kid you not, I have always wondered about these Madeleines. Are they bite size cakes, are they cookies? Which side is up? Needless to say, I love them, whatever they are.

Madeleines are similar to sponge cake, but a tad bit lighter. These airy-buttery lemon flavored treats are great for breakfast, brunch, as a snack or a sweet addition to nightcap. Lightly dusted with powder sugar, I always have mine with a steaming hot cup of espresso.

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These little beauts are rather easy to make. A few simple ingredients, most of which you can find in you pantry. No really, nothing needed that will send you scrambling to the closest grocers mart.

Ingredients

  • 1 cup of flour
  • ¹⁄3 cup sugar
  • 1 ½ teaspoon baking powder
  • pinch of salt
  • 2 tablespoon Agave syrup (maple will work too)
  • 2 eggs
  • 3 tablespoons Lemon Zest
  • 7 tablespoons melted butter

Instruction

  1. Preheat oven to 375°F. Lightly coat madeleine form with butter and flour. Shake off excess.
  2. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
  3. With a stand mixer, whisk eggs, zest and sugar together 1 minute. Then add in syrup and water. Alternate between dry ingredients and melted butter, adding to mixture. Whisk for 5 minutes or until all ingredients are fully incorporated. Cover bowl with a cloth and allow to sit for 10 to 15 minutes.
  4. In the prepared form using a spoon, fill each madeleine slot with batter. Be careful not to over fill. On the center rack, bake for 10 to 15 minutes or until golden brown.
  5. Dust with powder sugar and serve!

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