Ingredients
Units
Scale
- 1 Bottle Red Wine (I used Cabernet )
- 1 Bay Leaf
- 3 Thyme Sprigs
- 4 cups Water
- Polenta (Really as much as you want. I often use instant because it is so quick. )
- Kale (As much as you want)
- 1.5 cups Gruyere Cheese
- 3 TBSP Olive Oil (To fry kale)
- Red Pepper Flakes (To your Taste)
- 2.5 cup Milk (I use 2%)
- Parmesan Cheese (Optional)
- Salt (To taste)
- Pepper (To taste )
- 2 Eggs (Per person you are serving (so 2 people = 4 eggs). )
- 1 TBSP Butter
Instructions
- I think the best thing to start with is boiling the wine. Boil your wine, add the bay leaf, and thyme. Once it is boiled, take your egg (which should be in a ramekin or small bowl). Take a spoon once the wine is boiled, and make a whirlpool in the wine. Once it is established, lower your egg into the wine directly in the center. Cook each egg for 3 minutes. I think to remove them and place them on a paper towel so it absorbs the leftover juice.
- In a frying pan, while your eggs are poaching, heat up your olive oil. Add your kale once the oil is hot, and add your red pepper flakes. Put a lid on the pan with the kale. Fry for just a few minutes. You want the kale to be crisp, not wilted.
- Once your kale is done, remove to the side.
- In a pot, warm up your milk. Once the milk is boiled, add your polenta (you may need to adjust how much milk you use based on how much polenta you use. I usually use 1 cup of polenta, and around 2.5 cups of milk).
- Once you add your polenta to your boiled milk, remove from heat immediately. Add your cheese, salt, and butter. You can adjust the salt and cheese to your taste. Add parmesan now as well.
- To assemble, place polenta on the bottom, kale on the polenta, and eggs on top.
- Serve immediately, and enjoy.
- Category: Breakfast, Main Course
