This weekend I went up to the family cabin with my buddy Matt to enjoy the crisp, clear Northern air, the fresh unblemished snow and, of course, some delicious homemade eats! Matt had an idea for a breakfast lasagna kind of deal, so I consulted Bittman's "Basics of Lasagne" on pg. 163 before moving on to something only slightly resembling the initial intention. Instead of noodles, we layered fried polenta, eggs, cheese and bacon - all classics of a heavy and coma inducing breakfast! We used a basic Prego tomato sauce amended with a puree of garlic, roasted red peppers, hot chilies and spices to separate the different floors of this skyscraping colossus of a dish, and added plenty of mozzarella cheese on top to get a nice bubbly top. The whole stack of heavy sustenance was assembled in a cast iron skillet, then cooked in the oven until the egg whites became solid. Overall, the look of the thing was the best part. Despite the t effectively tasted like "something Italian" but lacked any real punch to send the message home. I think next time the polenta should be made a bit more interesting when fried into little discs and the sauce aught be home made so as to facilitate total control over the taste. The meal did prove to be a solid one, however, and I had no trouble finishing my serving and going back for more throughout the day.
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| Just coming out of the oven, the skillet being a boss and doing its thing |
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| The final product, plated and ready to be devoured! |
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| Even Toby knew what was up; dry kibble doesn't quite look so hot when your caretaker has a piping hot plate of bacon, cheese and eggs! |
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