Pretty much every Sunday we have a big brunch. These days, we usually eat at home in order to save a little money, and also because I love to throw on a movie, drink a massive cup of freshly brewed coffee and get creative in the kitchen. Sometimes I go for the standard french toast and bacon and other times like today, I try to keep it a little healthier in order to provide some brain fuel for the studying that will come later in the day. Today I tried to keep it lighter with this easy polenta and eggs dish that included some sauteed kale and a guacamole to make it a bit more interesting. I picked up some turkey and sundried tomato farmer's sausage this morning that went nicely with the creamy polenta and was a healthier option than bacon or ham. Sorry for the poor quality photos...I was in a rush and didn't have time to edit them, but you'll get the idea. Happy Sunday!
Ingredients:
3 stalks kale (of any variety)
1/2 large white onion\
4 large white mushrooms\
1 ripe avocado
1/2 cup sharp cheddar cheese (any cheese would be great!)
2 tbsp oil (I use grapeseed)
1 tbsp butter
Polenta (today I used store bought, but you can find a recipe for homemade on my blog :))
5 large eggs (farm fresh if possible)
Sea salt and cracked pepper to taste
Begin by heating 1 tbsp of oil in a frying pan on medium. Slice your mushrooms, dice the onion, and de-vein the kale. Either chop the kale into bite sized pieces or tear it with your hands and place the kale, onion and mushrooms in the pan allowing it to sautee and stirring occasionally to ensure even cooking. Once the kale is soft and the onions are translucent, turn off the heat and set the pan aside.
Meanwhile, in another pan, heat the remaining oil and 1/2 tbsp of butter on medium and add the slices of polenta. Allow the polenta to brown on one side and then flip and do the same on the other.
Heat a skillet for your eggs and cook them to your liking. I think they are best over easy with a slightly runny yolk, but not everyone likes eggs this way...Alternatively, this recipe would be amazing without eggs if you don't like them or have an allergy. I digress. The final step is to prep the avocado. I just simply dice the avocado, season it a bit with sea salt and pepper and give it a rough stir so that it resembles a chunky guacamole.
Once the eggs are cooked to your liking you are ready to assemble! Put the polenta on your plate and place the cheddar on top of it. Then spoon some of the kale mixture down over top, followed by the avocado and then the egg. Finish with some fresh cracked pepper, and voila!! Easy, gluten free and healthy Sunday brunch. Super tasty and not as heavy as your traditional bacon and eggs. Enjoy!
No comments:
Post a Comment