A Brunch Martha Stewart Would Be Proud Of and It's Gluten Free!

FYI, Run-of-the-mill scrambled eggs, Eggo waffles and Lucky Charms are NOT brunch.

Clearly this is no run-of-the-mill dish!

You see, my favorite meal of, all time, is brunch. Brunching is pretty sacred in my book, so forgive me if I get touchy about it...I mean it is the most important meal of the day! In fact, it's a ritual I partake in each weekend and where I have no limit when it come to money because it's that important to me. ALL HAIL HOLLANDAISE!

Has a nice kick to it with that Tapatio!

Admittedly, I've wait 2 hours for a brunch reservation before, but in the brunch haven, that is San Francisco, it can be pretty challenging to round up all your friends to sit at a teeny tiny table, sipping on bottomless mimosas and ordering 10 Eggs Benedict, all without breaking the bank. But I'm pretty sure brunching from home is SUPER IN!

A few brunch staples (as snobby as that sounds!):

• Learning to poach an egg (easier than it seems, especially after a few trys!)
• Making hollandaise sauce...in a blender (try ruining that!)

Dude, Ina Garten and her, beloved husband (who isn't obese!?!) Jeffery, would leave their gorgeous, Martha's Vineyard mansion to attend this brunch!

Best part? No reservations needed...

With a mimosa in hand, I have faith that you can do it!

Spicy Hollandaise Poached Eggs with Cheesy Polenta

Ingredients:

• Eggs (for poaching)
• Distilled white vinegar (for poaching)
• Water (for poaching and polenta)
• 1/2 cup Polenta
• 1/2 Tbl butter
• Fresh baby Spinach
• 1/2 cup of sliced red pepper
• 1/4 shallot, minced
• Shredded cheddar cheese

For Spicy Hollandaise Sauce: 

• 3 egg yolks
• 1 Tbl lemon juice
• 1/2 cups melted, hot butter
• Salt and pepper to taste
• 2 tsp Tapatio hot sauce

Directions:

1. Cook polenta to package instructions. It usually takes about 25 minutes for polenta to become creamy and cooked over the stovetop. 
2. While that's going make your hollandaise. Crack 3 egg yolks (the yellow) into a blender or food processor, add salt to taste, 1 Tbl of lemon juice and Tapatio. 
3. Pulse for about 20-30 seconds until all the ingredients come together.
4. Melt 1/2 cup of butter in the microwave until completely melted and hot, about 1 minute should do. 
5. Slowly pour about 1/3 of the hot butter into the processor. Pulse, then do this again two more times with the rest of the butter. Viola! Hollandaise in a hot second!
6. While polenta continues to cook, sauté red pepper and shallots with olive oil, salt and pepper on medium heat. Once they start becoming soft, add in fresh spinach. Cook until wilted and removed from heat.
7. Once polenta is done, spoon polenta onto a plate and top with a small handful of shredded cheddar (helps the cheese melt better!) Then add veggies. Top with poached eggs and hollandaise. 

Poaching an Egg (thanks Smitten Kitchen!):

No need to channel your inner Martha Stewart to make poached eggs!

1. In a saucepan, bring a few inches of water and splash of distilled vinegar to an almost boil. Bubbles will form at the bottom of the pan, but they will not be moving up, as if they are boiling. The water should be hot, NOT boiling. Medium-high heat should get you here.
2. Crack one egg into a bowl, this makes it easier to slide into the water.
3. Once water is at the right temperature, take a spatula or spoon and create a whirlwind motion in the water by stirring rapidly for a few seconds. 
4. Add egg to spinning water. Reduce heat to medium low and let the egg white start to cook around the egg and the middle to remain runny. If the egg starts sticking to the bottom of the pan, gently use the spatula to move it. BEST THING TO DO IS LET IT BE! Don't move the egg around a lot, let it sit in the water for 3-4 minutes. FYI, If you are using non-stick, it probably won't stick :) 
5. Use a slotted spoon (a spoon with holes in it for draining), to scoop egg from water. Carefully let egg drain and transfer to folded paper towel. 
6. The water can be reused, several times over, just make sure to bring the temp back up and add a splash more vinegar!

Note: Hollandaise sauce can be kept in the fridge for a few days in an airtight container.

Happy Brunching! ;)