I often make poached eggs for dinner. One of the things I have learned from traveling is that having eggs for breakfast is pretty much a north American thing. This isn’t to say that we shouldn’t enjoy our eggs at breakfast, but, that we can enjoy them at different meals!
In middle eastern cooking having eggs for dinner is common. Shakshuka (which is one of our favorites- you can find my recipe for it here), is a staple.
Polenta frequents our dinners pretty regularly. It is so quick, especially instant polenta (which is still delicious). We are incorporating more green into our diet, especially when we are having carbs as a main aspect of our meal. Every so often for dinner we have polenta, a crispy kale, and poached eggs topped with a goat cheese sauce. You feel all warm and fuzzy due to all of the amazing umami flavor that occurs with each and every bite.
The dinner on the day before Valentine’s Day we had this. I woke up on Valentine’s and knew that we had leftover polenta in the fridge. I wanted to step up our brunch game in order to celebrate the day! It is eye catching when colors pop on a plate. The color most associated with Valentine’s is of course red (or some variant of it). I took a bottle of red wine, put it on the stove, mixed it with 4 cups of water, 1 bay leaf, and a few thyme sprigs. I decided to up my poaching game.
The color it gives the eggs is so cool! It adds a whole new tangy element to the dish, and sort of makes your eggs look like a real life heart. So, even if it is no longer Valentine’s Day and you just want to spruce up your brunch game a bit, I’ve got you covered.