I’ve kind of been ignoring the internet. I’ve also kind of been ignoring real life. Where does that leave me? Um, non-existant? Kinda.
I spent all of last week moving. MOVING. You guys know my feelings on moving (read: not the warmest). You also know my standpoint on roommates (read: not even close to warm)… but now I’m living in a beautiful old Portland home with a few roommates who appear to be great! By that I mean I’ve spent one night here and don’t know them at all and have barely interacted. So far so good?
Really though, I think they’ll be great. Mostly I just feel like I’ve given up on my hardcore anti-roomie stance, mostly for the sake of being financially reasonable/responsible. And, now I live in a home! With a yard! And a kitchen bigger than my entire old apartment! I guess, if I can swallow the end of my solitary living, it’s a good move. So now I’m 80% unpacked in my ROOM (aiiiiii! try to imagine going from having a 2 bedroom house full of stuff, to living in a small apartment, to living in a ROOM, all within 1.5 years. There has been some SERIOUS downsizing!), and at that point where I’m not sure how to finish! I got to that point on Thursday, at which point I was like “OK BYE!” and headed up to Seattle for the weekend. Smart, right? Right.
All this to say: sorry for being MIA. I took DAYS away from instagram and snapchat (a weird/unusual/probably healthy thing for me). I haven’t cooked more than cheesy toast in almost two weeks. I DO plan to be here! With Thanksgiving next week, things might be sparse. Don’t forget that I love you all!! I’m here. AND I’m here with another bomb.com breakfast made of leftovers and healthy ish!
This came from having leftover polenta from this dish. If you ever have leftover polenta, take my advice and immediately pour it into a baking sheet or something that will leave you with a thin layer — PERFECT for frying up the next morning for breakfast. YES and YES.
So, this one used my herby/cheesy polenta — you can use whatever polenta you want. You just have to make it ahead of time so it has time to solidify! Then, top it with some smooshed avocado — it’s like avocado toast but ON POLENTA! Then, use your magical egg-poaching skills (I’ve been showing mine off for the last month as much as possible, which 99% of the time means only for myself and snapchat) and poach an egg to go on top. Also, chop up some kale! Massage it for a minute! Douse it in oil/balsamic! Obviously we’re putting some fresh parm on that. Really though, this is a recipe that isn’t really a recipe. Do whatever the heck you want! Hopefully I’ve inspired you to do something scrumptious.
Have a lovely week! I’ll be back with more tales of roommates and moving and figuring my life out (oy. so much on that topic, right!?). xoxoPrint
- 1 cup cooked polenta
- 1 Tbsp butter
- 2 cups fresh kale
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- fresh parmesan shavings
- 1 egg
- 1/2 avocado
- salt & pepper
- While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about 3/4″ thick. Let cool completely (like overnight), then cut into a square/rectangle.
- Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.
- While the polenta is cooking, chop the kale into small pieces. Massage with your hands for about a minute, then toss with the vinegar and oil. Top with fresh parmesan, then set aside.
- Cook your egg, either poached or fried, at this point.
- When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.