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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 eggs 2 slices (rounds) polenta 2 sliced Canadian bacon 2 tomato slices brushed with olive oil, dried thyme and sesame seeds (or use common Middle Eastern mixture "zatar") 1 tablespoon cooked, chopped spinach Mornay sauce (recipe below) Instructions: Poach eggs (2 per person). Broil tomatoes brushed with olive oil and sprinkled with zatar. Lightly saute polenta slices in olive oil. Light saute Canadian bacon. Stack on each polenta: once piece of Canadian bacon, one piece of tomato, one poached egg. Top with cooked spinach. Top all will Mornay sauce. Garnish with parsley or chives. Mornay sauce: Make a roux whisking together 2 tablespoons melted butter and 2 tablespoons flour in a pot on low heat. Add egg yolk, 1/2 cup cream (or half and half) and 2 tablespoons each of parmesan and grated Swiss cheese, and 1 tablespoon sherry. Whisk and simmer until thickens. |
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