So since my previous recipe ended up serving at least 2-3, and I was only cooking for one, I was left with the best inspiration for culinary creativity... LEFTOVERS!!
And this morning I was in need of a nice, hearty hangover breakfast, so I made myself a nice latte (this mysterious $2 Ikea contraption actually makes an admirably rich foam out of microwave-warmed milk), busted out my leftover polenta, mushroom concoction, and a few other key ingredients, and got cookin'.
I've been craving bacon like 24/7 lately, so along with the now infamous mushrooms and polenta, I also grabbed a package of gorgeous, uncured Niman Ranch center-cut bacon on my last TJ's excursion, so this morning I busted it out and fried up one glorious, juicy slice. I left the bacon to drain on a paper towel, and in that glorious, hot bacon grease, I fried up two more slices of the polenta and plated them up. Then I cracked an egg into the same heavenly-scented pan, and while the egg was frying in one half of the pan, I dumped in some of my leftover mushroom mixture in the other half, and crumbled the bacon in with the mushrooms. Once the egg was done and the mushrooms were thoroughly heated and bacon-scented, I laid the egg over the fried polenta, dumped the bacon-y mushrooms on top, and finished it with a generous grating of Parmigiano-Reggiano and a sprinkling of fresh black pepper. Obscenely rich? Maybe so. Ridiculously delicious? OH yes.
In case you missed it, all you need in addition to your leftover mushroom mixture, chilled polenta, pepper, and cheese, is:
- one slice of bacon (preferable from happy, free-range piggies)
- one egg
I think you can handle that ;)
Alas, no photo of this one either. I promise I'll get better. That's all for now - happy eating!
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