Breakfast for Dinner

Some nights you want something comforting. What’s better than a breakfast-inspired meal of warming dishes?

I’m particularly proud of myself because, while I was inspired by certain recipes, I went further “off book” than I usually do, and what I wound up with suited me better as a result. The only downside was that I dirtied four pans, which is a lot for a quick weeknight dinner.

Main dish: poached egg over sauteed spinach and walnuts. I started with this Cooking Light recipe, but honestly, it was too fussy. Just saute some mushrooms in olive oil with garlic and shallots and a sprinkle of thyme. Then briefly saute some spinach. (Really briefly, just 2 or 3 minutes.) Mix the two together with a sprinkle of toasted walnuts and shredded Gruyere. (Nice and nutty! Although I forgot to get any of that specific cheese, so I settled for a slice of baby Swiss.) Poach an egg — I hung this print from Sarah Becan, from her comic I think you’re Sauceome, in my kitchen, and the instructions really work! — and dump it on top.

For a side dish, I made cheesy grits, or if you want to be fancy, call it Gorgonzola polenta. Bring a cup of water and a cup of milk to a boil in a small saucepan. Add 1/2 cup of quick-cooking grits, bring back to boil, then reduce heat and cover. Leave it alone for 5 minutes, or until the grits have absorbed most/all of the liquid (depending on the consistency you prefer). Stir in crumbled blue cheese. If it sits a bit while you finish the other dish, that gives it more time to melt.

I’m tempted to, now that the leftovers will have set up overnight, slice it up, fry it, and serve it with some crumbled sausage for true breakfast. Both of these would also be good with more roasted vegetables, if you had or liked them.

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