Breakfast for dinner can be one of those extraordinarily comforting meals that seems vaguely healthy while still satisfying a craving for something delicious. After traveling, well, a lot lately, I've decided this will be the week I claim some down time and cook as much as I can, even if it means just putting together a great salad. Off to the market I went, grabbing whatever fresh ingredients struck my fancy. And I came up with this dish, which hit the spot.
You will need: 1 pack of assorted "gourmet" mushrooms, 1 leek, 2 eggs/person, polenta, pesto (fresh is best), white port (or wine), flour, butter, salt, vinegar, olive oil. Start by chopping the leeks and mushrooms and sauteering them with 1/2 tbsp of butter and some olive oil. Begin bringing a shallow pot of water to boil to poach the eggs. To the mushroom and leek mix, add about 1/4-1/2 cup of the white port/wine. Salt generously. As this blends, you may want to add about 2 tsp flour to absorb some of the wine and gel the flavors.
Start sauteeing the polenta in rounds in a light splash of olive oil. As for the water, as soon as it boils, turn it down to a simmer, add a tbsp of white wine vinegar and then slowly submerge each egg, two at a time, depending on how wide your pot is. Turn off the heat to the water, cover and cook for 4 minutes.