Uova in Toscana | Eggs in Tuscany

I love making breakfast for lunch or dinner, especially protein-packed eggs. This recipe was invented from an almost empty refrigerator and a very hungry husband one evening after a long day of wine tasting in Tuscany. We had lots of fresh eggs from the chicken coop, a few slices of Speck, Parmesan cheese, and leftover polenta. We popped open a bottle of Podere Albiano Rosso di Albiano Toscana and I got busy creating this dish which was a keeper.

Receipt Date: September 12, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 cup Polenta

1/2 cup Parmesan Cheese, grated

1 Slice of Speck, per portion

1 Egg, per portion

1 tablespoon EVOO

Pinch of Salt

Sea Salt and Pepper to taste

Directions

Bring 3 cups of water to a boil in a medium saucepan. Add a pinch of sea salt and slowly stir in the 1/2 of the polenta. Reduce the heat to low and slowly stir in the remaining polenta. Continue to stir for 10 minutes. Add in the grated Parmesan and stir to mix. If the polenta seems to thick stir in some hot water or broth. Fry the Speck until crispy. Add a tablespoon of EVOO to the same pan used to cook the Speck, do not remove the rendered fat. Crack an egg into the pan once the oil is hot. Cook as desired. Transfer a large scoop of polenta to a bowl. Place the Speck over the polenta. Top off with the egg. Sprinkle sea salt and pepper to taste. Serve immediately with toasted ciabatta bread.