Home grown tomatoes and free-range eggs star in this hearty breakfast or anytime dish.
8 large tomatoes chopped
Handful Seasonal herbs such as parsley, basil, dill
Pinch Salt and pepper to season
1 cup organic polenta
3 cups water (or vegetable stock) plus more water as needed
Splash of olive oil
Little bit of fetta or parmesan cheese
Tomato Poached Eggs
Roughly chop tomatoes in small saucepan with lid and stew in olive oil with fresh herbs, eg rosemary, thyme oregano.
When soft, crack 1 – 2 eggs on top of tomato mixture, replace lid and cook until egg whites are firm.
Sprinkle with fresh parsley, chives, basil and serve with fried/ grilled polenta or gluten free toast. Great just as it is also!
Bring water to boil in saucepan. Add salt, or if using stock, omit salt. Stirring, slowly add polenta to boiling water/stock. Reduce heat and continue to stir until spoon stands up (about 10 minutes).
Add 1/4 cup olive oil, crumbled feta or parmesan and fresh herbs.
Pour in lightly oiled tin and refrigerate until needed.
For breakfast fry or grill squares in small amount of olive oil and serve with tomato poached eggs.
By Kaye Ridgeway