What to do with farm fresh eggs?
I have been seeing a very attractive young lady on and off for over a year now. She is unique in many ways. One example is that all by herself this fall, she shot a caribou. Another is that she recently bought 5 hens. Two different breeds of egg laying beauties.
Ever since hearing about this I have been drooling over all the ways to use such fresh eggs. Many things come to mind but I keep coming back to the simplest methods for such a first-rate ingredient. Fried over easy with a little salt and pepper with toast is one of the very simplest yet utterly satisfying methods. Not sure if an over easy egg with toast is blogworthy. As I write that I realize that just a couple days ago I watched a video of an egg frying in a cast iron skillet at the blog Black Iron Dude. Baked on top of a Neapolitan style pizza was another idea on the short list. I ended up deciding on a real comfort dish, polenta topped with a perfectly poached egg.
Look at these lovely things.
Start with your polenta. I use Golden Pheasant brand course ground yellow polenta. In a ratio of 4 cups of chicken stock to 1 cup of polenta. Whisk in the cornmeal to boiling stock and stir almost continuously for the next 25 minutes. I use a whisk until the polenta becomes too thick and then I switch to a silicone spatula. Cook over very low heat until the grains start to express a creaminess. They almost break down if you have stirred enough.
While your polenta is slowly bubbling, cook up your best bacon. This dish needs a texture contrast so cook it up crisp. Then chop in to bits. I also had some fresh chives that were going to add color and flavor to my light supper before the Dolphins/Carolina game. Also set out your parmesan so that it is at room temperature when you are ready to grate.
Start a pot of water to boil. When it is bubbling turn down the heat until it is barely simmering. Add in a few tbsp of white vinegar. This will be for the eggs. I crack the eggs into a coffee cup and then gently lower the cup into the water. In my opinion, swirling the water before you do this is a bad idea. I just gently lower the cup until some of the boiling water enters the coffee cup and then pour out the egg. Let sit exactly two minutes before pulling out with a slotted spoon.
As the egg cooked I stirred the bacon, chives, grated parmesan, and butter into the polenta. Serve in a bowl with more bacon, cheese, and chives on top. Then top with your perfectly poached egg. Season fresh cracked pepper.
I couldn’t wait to bust in to that bright orange yolk.
This is one of those simple meals with very few ingredients that can just blow your mind. I think this was a fitting use for those wonderful eggs. Thank you Angel.