ZUCCHINI BACON POLENTA STACK
Craving something new, and different, for breakfast? Well, here it is! It's a combination of our beloved breakfast favorites, crispy hickory smoked bacon and an "over easy" fried egg, topped with cheese and chives, stacked atop slices of zucchini and polenta that have been fried to a light golden brown in real butter, and lightly seasoned with a cajun spice seasoning, with a little more cheese in between. Delish!
Provided by Teresa G. @sokygal
Categories Eggs
Number Of Ingredients 10
Steps:
- Gather and prep ingredients.
- Melt butter in small nonstick skillet over medium heat.
- Add polenta and zucchini slices; lightly sprinkle with seasoned salt; fry over medium heat until just beginning to lightly brown on all sides.
- Remove polenta to warm plate; arrange zucchini on top of polenta; sprinkle with a pinch of cheese.
- Place bacon in skillet to reheat for several seconds, then arrange over zucchini; sprinkle with a pinch of cheese.
- Break egg into skillet, adding a bit more butter if needed. Fry over medium heat for about 2 minutes (until egg white is mostly cooked,) then turn egg over to cook for another 15 to 30 seconds (depends on how well done you prefer your egg, but "over easy" is best in my opinion.)
- Place fried egg on top of stack; sprinkle with a pinch of cheese, chives and some bacon bits (if available.) Garnish as desired; serve immediately.
- **NOTE: Rolls of polenta may be found in the grocer's refrigerator case or on the shelf close to the pasta. Two or three servings can be made at the same time if you use a larger skillet.
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