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.
See ingredients, directions and pairings.
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