While the Autumnal Equinox may have been September 22nd, my favorite season has made it's fashionably late weather debut only today. At least in DC. My thermostat is registering in the 60s, and I'm curled up in my reading nook with my third cup of coffee. The hazy gray sky hangs low over a city that has all but abandoned the streets to hibernate under the covers. My lover calls this weather "6am All Day", and truly it feels as if the sun thought better of rising this morning. I understand the feeling.
After a whole pot of coffee, one starts to need something substantial to ward of the shakes. To honor this time-less day, having my first meal at 3:30pm seemed fitting. A meal that works for breakfast, lunch, and dinner and takes under a half an hour from start to mouth is a valuable one to master.
Perfectly seasonal, locally available, and undeniably delicious. Eat and enjoy the slow transition to cooler weather and warmer foods.
Fried Eggs and Mushrooms over Creamy Polenta
Brunch for Two
Time: 15-20 minutes
4 eggs, preferably locally pastured and heritage breed
Crimini mushrooms, 8-10 caps (1.5 cups sliced)
Fresh thyme, 1/2 tsp leaves only
Goat's milk Gouda, or any strongly flavored semi-hard cheese
Yellow cornmeal (dry polenta), 3/4 cup
Water, 3 cups
Butter
Salt and Pepper
Put 3 cups of water on to boil with 1 tsp salt. When boiling, add the dry polenta and reduce heat to low. Stir frequently, cover. Polenta will take about 15 minutes to become soft and tender. Add a tablespoon of butter. Optionally, add a splash of whole milk or half and half to make creamier. Taste before serving to be sure all the grit has become soft and tender.
While polenta is cooking, put together other elements of the meal. Put a sauté pan or skillet on medium high heat and add 2 tbsp of butter. When melted, add sliced mushrooms to pan and stir to coat. Let cook for about 5-7 minutes, stirring occasionally, or until fully tender. Season with a pinch of salt and pepper. Strip the thyme leaves from the stems (hold top of stem, gently strip leaves against the grain), and add to mushrooms. Let cook one minute and remove all to a bowl.
In same pan, add another tbsp of butter. On medium high to high heat, crack the eggs gently into the pan, cooking only two at a time. The egg should sizzle when it hits the hot pan, keeping the whites together. Do not touch or move the egg while it is frying. Reduce heat to medium after 1 minute. Season the eggs with a bit of salt and pepper. When the whites are set with just a little softness left on the top layer, they are ready (about 4 minutes). Do not let the yolks cook through at all. Remove to a plate while you cook the other two eggs.
Spoon the hot, soft polenta into wide bowls or plates. Top with thin slices of cheese, as much as desired, and then layer on the mushrooms. Gently place two eggs on top of each serving. Finish with a sprinkle of salt and pepper, and perhaps a few thyme leaves. Serve warm.
Brunch for Two
Time: 15-20 minutes
4 eggs, preferably locally pastured and heritage breed
Crimini mushrooms, 8-10 caps (1.5 cups sliced)
Fresh thyme, 1/2 tsp leaves only
Goat's milk Gouda, or any strongly flavored semi-hard cheese
Yellow cornmeal (dry polenta), 3/4 cup
Water, 3 cups
Butter
Salt and Pepper
 |
| heritage breed Araucana eggs are a gorgeous mint green |
Put 3 cups of water on to boil with 1 tsp salt. When boiling, add the dry polenta and reduce heat to low. Stir frequently, cover. Polenta will take about 15 minutes to become soft and tender. Add a tablespoon of butter. Optionally, add a splash of whole milk or half and half to make creamier. Taste before serving to be sure all the grit has become soft and tender.
While polenta is cooking, put together other elements of the meal. Put a sauté pan or skillet on medium high heat and add 2 tbsp of butter. When melted, add sliced mushrooms to pan and stir to coat. Let cook for about 5-7 minutes, stirring occasionally, or until fully tender. Season with a pinch of salt and pepper. Strip the thyme leaves from the stems (hold top of stem, gently strip leaves against the grain), and add to mushrooms. Let cook one minute and remove all to a bowl.
In same pan, add another tbsp of butter. On medium high to high heat, crack the eggs gently into the pan, cooking only two at a time. The egg should sizzle when it hits the hot pan, keeping the whites together. Do not touch or move the egg while it is frying. Reduce heat to medium after 1 minute. Season the eggs with a bit of salt and pepper. When the whites are set with just a little softness left on the top layer, they are ready (about 4 minutes). Do not let the yolks cook through at all. Remove to a plate while you cook the other two eggs.
Spoon the hot, soft polenta into wide bowls or plates. Top with thin slices of cheese, as much as desired, and then layer on the mushrooms. Gently place two eggs on top of each serving. Finish with a sprinkle of salt and pepper, and perhaps a few thyme leaves. Serve warm.
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