I’m going to be spending a good deal of time out in the yard today. I’ll be clearing weeds, large and small, to make space for my garden. I’ve already cleared out a good mess of weeds from around the ginger plants, and now I need to tackle the hill side. My zucchini is far too large for its tiny pot, and it would really like to find itself in the hillside today. Oh, and yes, I am doing it all by hand. So, I wanted a hearty breakfast full of “stick to your ribs” feeling, as well as protein to burn for energy. Carbohydrates are also needed to wake me up and get me going. And, of course a little fat is tasty too.

Thus, this morning’s breakfast was inspired by Gluten Free Girl’s dinner last night. Her husband, the Chef, cooked up polenta with onions, garlic, stock, and oregano. He topped the polenta with tomatoes, mushrooms, corn, and broccoli. Mozzarella cheese joined the party too.

So, my breakfast was a poached egg over corn meal mush, with goat cheese and balsamic vinegar.

I’m still struggling to make a perfect poached egg. Today’s turned out better than usual, but the yolk broke before I could get a picture. I am still losing a fair amount of egg white into the water. I even added vinegar this morning.

I think I’ll be diving into “How to Read a French Fry” some more this morning to figure out what I can do to make this work. I’ve watched a lot of videos online, and I’m following what I’ve seen there, but I’m just not getting a complete wrap of the egg.

Yet one more reason for me to attend culinary school. Because I can’t poach an egg.

Have a good day!