Polenta Egg Parmigiano

This dish evolved from the union of an open-faced fried egg sandwich with tomato breakfast, one close-to-expiring tube of polenta, and some onion that I discovered in a fridge clean-out session.


If you don't have polenta, this would work great with a nice artisan bread or even english muffin. Alternately, poaching the egg, instead of frying, makes a more delicate version but I found I prefer the firmness of the fried egg over the softness of the poached.

1 tbsp extra virgin olive oil
1 tsp butter
4 Polenta cakes, 1/2 in. sliced
1/8 Medium sweet onion slices, cut into half rings
1 Medium tomato, chopped
1 clove garlic, minced
2 eggs
Dash of oregano
Salt & Pepper
Parmigiano-Reggiano

Fry the 4 polenta cakes in the olive oil and butter in a medium skillet on medium high heat until nicely browned. Remove and set aside to drain on paper towel. Saute the onion in the remaining oil and butter until starting to caramelize and add the tomato, garlic, oregano and a dash of salt and pepper. Saute for a minute or so. Reduce heat to low and simmer, stirring occasionally.

In a non-stick skillet fry the eggs to individual preferrence (I like over medium myself).

To plate, place two polenta cakes per plate, slightly overlapping. Lay the fried egg on top of the polenta and top with the tomato sauce. Using a vegetable peeler, garnish with thin slices of Parmigiano-Reggiano.

Serves 2