Brunch on the weekends is one of the best meals anybody will ever enjoy. It has the perfect combination of breakfast and lunch at that mid-morning timing. You are not waking up too early and yet you are not waiting all day long to eat. It really is perfect.
Yesterday, Karen decided to get out on the bike for the first time since her accident and she rode 26 miles. She said she had a blast and I wanted to celebrate her accomplishment by making her a great brunch.
Earlier in the week I was inspired by Chuck of Chuck’s Day Off when he made this dish that went along with a mushroom melt (I will be making that this week too.) He made his with recipe with chicken stock, milk and cheese along with Serrano ham. With a few adjustments Karen and I were sitting down to a great tasting meal.
Here is my recipe:
Ingredients: 3 eggs, 3/4 cup polenta, 2 1/4c water, pinch salt, Pot of water, 3 large stalks of Kale (de-ribbed), sriracha sauce
Nutritional Information: 497 calories, 44g Carbs, 24g Fat, 27g Protein
- For Kale, bring large pot of water to boil.
- For Polenta, bring 2 1/4c water to boil.
- Once water for polenta is boiling add in the 3/4 cup of polenta and begin to stir.
- Once water for kale is boiling toss in the Kale for 1 minute.
- Remove kale from boiling water and either drop in ice bath or into a colander and spray cold water on it to stop from cooking.
- Stir polenta until it is thick and creamy.
- Once polenta is ready then place ring molds into frying pan and pour polenta into them. You want to form a crust on the polenta.
- While polenta is cooking in frying pan, fry up 3 eggs in separate pan.
- As polenta and eggs are cooking chop kale and toss into pan to heat through.
- Once a crust has been formed on the polenta remove ring molds and turn over for a few more minutes.
- Once both sides are golden brown plate polenta, then kale and top with eggs.
Karen and I topped it with sriracha sauce and it was the perfect accompaniment to the meal.