This weekend was intense. Friday night and all day Saturday were filled with exciting yet anxiety provoking activities. Including a trip to NYC where the stressful day ended with a relaxing show that one of my best friends was in! My husband and I didn’t get home until pretty late Saturday night and I was exhausted Sunday morning. I don’t know what it is about creating a hearty breakfast (that always includes eggs with runny yolks) that just energizes me. And what is it with people saying they aren’t a “breakfast person.” Stop it. Just stop.
I have mixed feelings about polenta. It’s one of those things that is often prepared so bland that it isn’t even worth eating. And I am really not a fan of it being prepared as a cake. You know those solid masses of polenta? Ew. The texture just isn’t appetizing to me. I have had bad polenta so many times that I rarely think of it when I’m snooping through my cupboards for inspiration. But we’ve been making polenta at school lately so I guess it was on my brain when I saw the bag of cornmeal yesterday morning. I wanted to make a really well seasoned polenta as a savory breakfast porridge to eat with my poached eggs and bacon. It was heavenly.
It’s silly how excited I get over really simple food. Like a perfectly poached egg. I had never tried to poach eggs before until recently and now every time I do a proper one I get really excited. “Look at the beautiful egg!” I squealed when I pulled this one out of the pan. My husband didn’t understand the excitement. Perfectly poached eggs are just about the most beautiful thing in the world. I completely understand that I’m nuts. I’m okay with that.