I have always loved breakfast, brunch and breakfast for dinner.
Over the years, though, my eating habits have changed. I rarely eat "meat with feet" any more and almost a year ago, after reading some research, I (mostly) gave up gluten to see if it would have a positive impact on the pain in my arthritic knees. (It did.)
So my ideas about breakfast have changed as well. This is one of my current favorites: Polenta, Fried Eggs, Greens and Blistered Tomatoes. The recipe is from the Williams Sonoma website and comes from one of their gluten-free cookbooks.
I usually make this for dinner, but still recovering from Thanksgiving feasting, I thought this super-healthy dish would hit the spot for breakfast this morning. It did.
I deviated the recipe by adding a little chopped Portabello mushroom, using kale instead of swiss chard, baby heirlooms for the cherry tomatoes and only adding one egg. The photo on the right was taken just after the egg was added to the greens to cook.
This month on the Block Lotto, I asked everyone to link a food-related post. I'll be joining the Linky party (again) with this one.
Do you have a favorite recipe to share with us?