If you’re familiar with Marilu’s Total Health Makeover® steps, you’ll understand this recipe to be “miscombined” according to the food combining step. Sometimes we miscombine. Marilu does, too. Sometimes it’s a special occasion, sometimes it’s just a really good recipe.
This recipe is one of those “worth the miscombining” meals. You wouldn’t want to miscombine every meal, especially if you’re trying to lose weight, but sometimes it’s just fine.
This recipe is especially good for a brunch or light supper.
Poached Eggs Over Polenta
Yellow * serves 2
6 slices of prepared garlic and basil polenta (about half a roll)
2 Tablespoons extra virgin olive oil
2 cups arugula (or baby spinach if arugula isn’t available in your area)
2 small tomatoes, diced small
seasoned salt (sea salt, onion powder, garlic powder, white pepper and paprika work well if you want to make your own)
Add olive oil to hot skillet. When oil is hot, add polenta and fry 1- 3 minutes on each side until golden brown and slightly crisp. Lighlty season.
Remove polenta from pan to warm platter. Using only the oil that’s left in the pan quickly saute the tomatoes and arugula. This should take only a minute for the tomatoes to warm and the arugula to wilt.
Divide the vegetables between two plates. Lay 3 slices of polenta down the center of each plate.
Fill the skillet with water and bring to a boil. When water is boiling reduce heat to a simmer and slip four eggs gently into the water. (Break egg into a small bowl and carefully hold the lip of the bowl very close to the water in order to gently slide the egg into the skillet.)
Simmer gently for 2 minutes and remove carefully with a slotted spoon.
Top each plate of vegetables and polenta with two poached eggs and sprinkle lightly with pepper.
Copyright © 2009 Hennergy, Inc. All rights reserved.