“How did you feed them all without going bankrupt?”, I asked my mother-in-law, wondering how on earth she managed to feed five hungry boys throughout their childhood and growth spurts. I’ve always been impressed by how much food my husband and his brothers can put away in a sitting, and I couldn’t imagine what their appetites were like during adolescence. “Eggs,” she told me, “lots of eggs.” She is one wise woman. Not only are eggs more affordable than pounds upon pounds of breakfast meat, they are a terrific source of protein and healthy fats. That’s why we love making breakfast dishes like a burger salad with a fried egg and why we even eat them raw. This yummy paleo eggs florentine recipe is made with spinach and crispy polenta squares for an added texture and nutritional boost.
“Successfully poaching an egg can take some practice, well at least in my case it did. To get it just right where the yolk will break beautifully and not be over or under cooked – you’ll know if I shout “YESsss” when I slide a fork through it for the first time. It’s pretty dramatic… like a scene from the matrix all slo-mo and shiiiii. This was one of those times, AND I made 4 eggs. I know, I’m getting cocky now. I have a sweet reference video that will give you a play by play here.
Now onto this crispy polenta business… SO easy! Promise. Then the spinach part… saute magic. Done. This brunch dish is one of my favorites and is so filling and hearty but in a super light, pleasant way. What more do you want out of a healthy brunch?! This would be great for upcoming New Year’s day brunch or for the weekend. You know, to kick those healthy resolutions into gear while being fancy all at the same time.”