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Mushroom breakfast bowl

Mushroom breakfast bowl
  • Serves: 1
  • Cooks In: 30 minutes
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Ingredients

Polenta triangles
¾ cup quick polenta plus extra for dusting
400 ml good quality chicken stock (or vegetable stock)
1 tsp fresh thyme leaves
Pinch fresh cracked paper
½ cup parmesan cheese, grated
Breakfast bowl
200 g cups mushrooms, thinly sliced
1 tsp fresh thyme leaves
2 bunches of cherry truss tomatoes
2 cups baby spinach
2 free-range eggs
Pinch fresh cracked paper
Pinch kosher salt
Butter for cooking

Method

Polenta triangles
1

Line a small baking tray with greaseproof paper.

2

Place a heavy base medium saucepan on medium heat, add the chicken stock and allow it to come up to a simmer. Add the quick polenta and stir through. Keep stirring while it thickens to prevent lumps from forming.

3

Add the fresh thyme leaves and fresh cracked pepper.

4

Once the polenta has turned very thick and changed to a creamy consistency (after 3-5 minutes), remove it from the heat and add the grated parmesan cheese.

5

Using a spatula, scrape out the polenta from the saucepan and into the lined baking tray. Spread it out to be approximately 1-2 cm thick. Place in the fridge to set for a minimum of 30 minutes.

6

Once chilled, slice into triangles. These can be stored in the freezer for convenience or cooked straight away.

7

Preheat the oven to 180°C.

8

Toss the triangles in extra dried polenta and place them back on the baking tray. Place the tray in the oven to crisp up for 15 minutes. Once crispy, remove from the oven and set aside to serve.

Breakfast bowl
9

While the oven is on, place the cherry tomatoes on a small, lined baking tray and place in the oven for 10-12 minutes or until the skins start to split. Once cooked, remove and set aside to serve.

Ingredients

Polenta triangles
 ¾ cup quick polenta plus extra for dusting
 400 ml good quality chicken stock (or vegetable stock)
 1 tsp fresh thyme leaves
 Pinch fresh cracked paper
 ½ cup parmesan cheese, grated
Breakfast bowl
 200 g cups mushrooms, thinly sliced
 1 tsp fresh thyme leaves
 2 bunches of cherry truss tomatoes
 2 cups baby spinach
 2 free-range eggs
 Pinch fresh cracked paper
 Pinch kosher salt
 Butter for cooking

Directions

Polenta triangles
1

Line a small baking tray with greaseproof paper.

2

Place a heavy base medium saucepan on medium heat, add the chicken stock and allow it to come up to a simmer. Add the quick polenta and stir through. Keep stirring while it thickens to prevent lumps from forming.

3

Add the fresh thyme leaves and fresh cracked pepper.

4

Once the polenta has turned very thick and changed to a creamy consistency (after 3-5 minutes), remove it from the heat and add the grated parmesan cheese.

5

Using a spatula, scrape out the polenta from the saucepan and into the lined baking tray. Spread it out to be approximately 1-2 cm thick. Place in the fridge to set for a minimum of 30 minutes.

6

Once chilled, slice into triangles. These can be stored in the freezer for convenience or cooked straight away.

7

Preheat the oven to 180°C.

8

Toss the triangles in extra dried polenta and place them back on the baking tray. Place the tray in the oven to crisp up for 15 minutes. Once crispy, remove from the oven and set aside to serve.

Breakfast bowl
9

While the oven is on, place the cherry tomatoes on a small, lined baking tray and place in the oven for 10-12 minutes or until the skins start to split. Once cooked, remove and set aside to serve.

Mushroom breakfast bowl

Tags:

 Breakfast

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