Fried Eggs With Polenta
The kind of breakfast you can have often, especially if there is leftover polenta.
EGGS AND SHALLOTS INGREDIENTS:
1 SHALLOT BULB, SLICED
2 TABLESPOONS OF COCONUT OIL
SALT AND GROUND BLACK PEPPER
Eggs and shallots DIRECTIONS:
Heat one tablespoon of coconut oil in a medium pan on low. coat pan with oil. Sautee shallots, stir occasionally for 15 minutes until brown and golden. remove shallots from pan and set aside in a separate bowl. Using the same pan, add one tablespoon of coconut oil to the pan, fry eggs based on preference.
BOIL WATER IN A SMALL POT OVER HIGH. ADD POLENTA AND SET on LOW HEAT. STIR CONSTANTLY for 5 minutes, ADD GHEE, and POUR IN BROTH AND SIMMER. UNTIL BROTH IS absorbed, and polenta is creamy. ADD SALT and pepper to taste.