By Mary | 14 Comments
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I've kind of been ignoring the internet. I've also kind of been ignoring real life. Where does that leave me? Um, non-existant? Kinda.
I spent all of last week moving. MOVING. You guys know my feelings on moving (read: not the warmest). You also know my standpoint on roommates (read: not even close to warm)... but now I'm living in a beautiful old Portland home with a few roommates who appear to be great! By that I mean I've spent one night here and don't know them at all and have barely interacted. So far so good?
Really though, I think they'll be great. Mostly I just feel like I've given up on my hardcore anti-roomie stance, mostly for the sake of being financially reasonable/responsible. And, now I live in a home! With a yard! And a kitchen bigger than my entire old apartment! I guess, if I can swallow the end of my solitary living, it's a good move. So now I'm 80% unpacked in my ROOM (aiiiiii! try to imagine going from having a 2 bedroom house full of stuff, to living in a small apartment, to living in a ROOM, all within 1.5 years. There has been some SERIOUS downsizing!), and at that point where I'm not sure how to finish! I got to that point on Thursday, at which point I was like "OK BYE!" and headed up to Seattle for the weekend. Smart, right? Right.
All this to say: sorry for being MIA. I took DAYS away from instagram and snapchat (a weird/unusual/probably healthy thing for me). I haven't cooked more than cheesy toast in almost two weeks. I DO plan to be here! With Thanksgiving next week, things might be sparse. Don't forget that I love you all!! I'm here. AND I'm here with another bomb.com breakfast made of leftovers and healthy ish!
This came from having leftover polenta from this dish. If you ever have leftover polenta, take my advice and immediately pour it into a baking sheet or something that will leave you with a thin layer — PERFECT for frying up the next morning for breakfast. YES and YES.
So, this one used my herby/cheesy polenta — you can use whatever polenta you want. You just have to make it ahead of time so it has time to solidify! Then, top it with some smooshed avocado —it's like avocado toast but ON POLENTA! Then, use your magical egg-poaching skills (I've been showing mine off for the last month as much as possible, which 99% of the time means only for myself and snapchat) and poach an egg to go on top. Also, chop up some kale! Massage it for a minute! Douse it in oil/balsamic! Obviously we're putting some fresh parm on that. Really though, this is a recipe that isn't really a recipe. Do whatever the heck you want! Hopefully I've inspired you to do something scrumptious.
Have a lovely week! I'll be back with more tales of roommates and moving and figuring my life out (oy. so much on that topic, right!?). xoxo
Fried Polenta, Avocado, & Poached Egg Breakfast (plus, KALE!)
★★★★★5 from 3 reviews
- Author: by Mary
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
UnitsScale
- 1 cup cooked polenta
- 1 Tbsp butter
- 2 cups fresh kale
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- fresh parmesan shavings
- 1 egg
- ½ avocado
- salt & pepper
Instructions
- While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about ¾" thick. Let cool completely (like overnight), then cut into a square/rectangle.
- Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.
- While the polenta is cooking, chop the kale into small pieces. Massage with your hands for about a minute, then toss with the vinegar and oil. Top with fresh parmesan, then set aside.
- Cook your egg, either poached or fried, at this point.
- When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.
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Reader Interactions
Comments
Meredith {MarthaChartreuse} says
I need you to deliver this to me right now!!!
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Mary says
With this rain?! Maybe you can get postmates to deliver between our houses!! ?
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Roy Wilson says
This really looks yummy
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Mary says
Thanks, Roy! xo
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Michelle M. says
I made this and it was beautiful. Satisfying, yet so fresh with the kale. I used 1/2 juice of a lemon, in place of the vinegar, and added crushed red pepper to the kale. I also used premade polenta, which worked out great! This is so good for you, yet so tasty!!! Thank you!
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Mary says
Yum! So glad you enjoyed it, Michelle! Xo
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Patti says
This is so simple, yet so tasty! So glad I tried it.
★★★★★
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Mary says
Thanks, Patti! Simple and tasty are my two favorite recipe descriptors!! Glad you enjoyed it as well 🙂 xo
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John James says
This looks nice. Would it be exactly the same method preparing spinach instead of kale?
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Mary says
Similar, John, but spinach will take far less time!! Enjoy! xo
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Tracie says
I tried this for breakfast! Perfect! The egg and avocado were perfect together with the crispy polenta. This will be on my breakfast list for awhile.
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Jay says
Had some extra polenta so made this for breakfast -- it was so easy and delicious! Thank you!
★★★★★
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jet1821 says
I made this for dinner actually while my husband had steak. He missed out. This was literally one of the best things I've ever made. I used a spinach and arugula salad mix that I had with a vinaigrette and made instant cheesy polenta with mascarpone and parmesan to fry. So outrageously delicious!
★★★★★
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