1 sun-dried tomato polenta chub, cut into 8-1" disks
1 package sausage patties, 8 total
juice of one lemon
8 egg yolks
8 whole eggs, poached
2 sticks butter, melted
2 cups fresh spinach, wilted
1 fresh tomato, cut into 8 equal slices
1 lb. bacon
2 tbls. brown sugar
1 tbls. fresh cracked black pepper
Place bacon on a baking sheet in a 375degree oven with sugar and black pepper. Bake until desired crispness is reached. Fry polenta slices in frying pan until brown on both sides. Cook sausage patties until done through. Set aside. Poach eggs and gently remove from water with a slotted spoon. Meanwhile prepare hollandaise sauce by whisking egg yolks with lemon juice over double boiler and slowly adding in melted butter until done. Add salt, black pepper and cayenne pepper to taste.
Plate by layering two polenta slices on each plate, top each slice of polenta with a sausage patty, fresh tomato, wilted spinach and top with a poached egg. Cover with hollandaise sauce and serve with bacon and fresh fruit.
Jordan Wexler : Mar 15, 2014 – Very Creative!
Tifahn Rodriguez : Mar 05, 2014 – This recipe was a total fluke. Had a craving for eggs benedict and am totally wheat and gluten free so I came up with this idea for enjoying the flavors without the guilt or physical illness and with a twist. Whenever possible, I sneak vegetables into breakfast. This was a favorite with my family and hopefully yours as well.