The Foodist: An Urban Farm Breakfast

Fried Eggs Over Rosemary, Thyme, Parmesan Polenta, with Sage-Infused Sausage, With Wheat Toast and Homemade Blackberry

Yay! Eggs are back! Now that we have a semi-functioning kitchen again, Rick made me an Urban Farm Breakfast. It was very good and filling and 80% homemade from materials on the farm. This is The Foodist: An Urban Farm Breakfast.

INGREDIENTS

• 4 Eggs

• 2 Tbsp Duck Fat

• See Recipe for Savory Polenta Here

• 1 Tbsp Sage, finely chopped

• 1 Tube of Sausage

• 2 slices Wheat Bread

• 2 Tbsp Homemade Butter

• 2 Tbsp Homemade Blackberry Jam

DIRECTIONS

1. Add duck fat to a skillet and heat over medium heat. Crack eggs and fry slowly.

2. Cut slices of polenta and fry with eggs until golden brown. Add sausage in another pan and cook through.

3. Add Toast to the toaster. Prep the butter and jam.

4. Plate polenta, eggs and sausage. Add toast.

5. Serve hot to two people.

The Foodist: Savory Garden Polenta is a fan favorite here!