Adventures in Breakfast

4 Jun

I’ve got a new obsession. It’s called “Whole Living” and it’s a lifestyle magazine that comes in both print and an interactive iPad version. Of course, I have both the print and the iPad version, so like I said, I’m obsessed. What I love about the magazine is that it’s just hippie enough to feature the organic, hormone-free, all-natural type of cooking and products I love, but not so hippie that the articles make me feel goofy when reading them. It’s like the perfect balance of healthy eating, meets gourmet, meets really fun things to make in the kitchen, meets organic face/body products.

That said, I’ve decided to challenge my culinary adventures by broadening my horizons into the recipes featured in Whole Living, while making some of my own adjustments to suit my own foodie interests, likes and creative prowess.

This is what I made for breakfast this past Saturday. I got a couple “oohs” and “ahs” from Grant and our roommate, but I didn’t think they were sincere until I took my first bite.

RECIPE – Baked Eggs in Whole Roasted Tomatoes, by Whole Living.

I followed the recipe for the most part, but made a few additions to make it “me”.

  1. Add Polenta
    • I buy my Polenta from Trader Joe’s.
    • Cut into cubes and add to Step 1 from the above Recipe.
    • Baking the Polenta with the Tomatoes gives it a nice crisp, toasted-ish flavor/texture
  2. Add Truffle Salt
    • When salting the eggs with coarse sea salt, add a little Truffle Salt to give it an even more dynamic flavor
  3. Add Goat Cheese
    • Towards the end of the cooking process, add a little Goat Cheese to the top of each tomato
    • I also think this would be great with freshly shaved Parmesan, or Gorgonzola
  4. Crisp the Top
    • If you’re not getting the crisp you want, add change the temperature from 400* to Broil and let the dish sit until it gets a very quick and nice crisp to the top
  5. Don’t be afraid to let the eggs spill over onto the Polenta
  6. I served this with an organic multi-grain toast from Wholefoods, but I think this would also be great with a side of bacon. 🙂
Here’s the work in progress: 
Here’s my final product:
If you try this recipe, I’d love to see your pictures! Also, let me know if there are any other ways you’ve found to broaden the horizons of this delish dish. 🙂
Enjoy!
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