Saturday, April 18, 2009
Organic Eggs with Grilled Polenta & Baby Arugula Salad
If you know me, then you know that I believe that breakfast is one of the great pleasures in life! Besides the obvious palate pleasing reasons to chow down in the morning, studies who that if you eat a healthy breakfast you'll have more energy throughout the day and consume less total calories. I suggest ensuring that you get a good dose of protein in the mornings to help stave off hunger. Now, this can come from yogurt, nuts, or proteins like bacon, but I'm a huge fan of organic eggs. One egg contains tons of vitamins and minerals and a good dose of protein. I buy the organic omega-3 variety. To get the omegas into the eggs, they feed the chickens a diet that contains flax seed. My favorite breakfast to make this week which I'm completely obsessed with is an egg served over parmesan reggiano strewn grilled polenta. I sprinkle arugula on top and finish it with a dash of lemon juice, a drizzle of olive oil, and a sprinkle of salt and pepper. You can fry or poach the egg, but for maximum deliciousness, make sure the yolk is runny so it mixes with the arugula and polenta.
Domestic Diva's Organic Eggs with Grilled Polenta & Baby Arugula Salad
1 slice polenta
1 organic omega-3 egg
1 cup baby arugula
1 tsp lemon juice
2 tbsp cooking olive oil
good olive oil for drizzling
salt and pepper
Heat a skillet to medium high, add the cooking oil, and grill the polenta on each side until golden and crispy. Remove from heat. Note: you may substitute plain grits for the polenta. Meanwhile, in a small skillet, fry the egg over easy.
Place the polenta on a plate and top with the egg. Add the arugula, topping it with the lemon juice, good olive oil, salt and pepper. If you refrained from adding parmesan reggiano to the polenta/grits, you may shave some on top of the arugula here. Enjoy!