Polenta breakfast bowl with smoky tomatoes & fried eggs

Step 1

Bring 750ml water to the boil in a large saucepan and whisk in the bouillon. Add the polenta to the boiling stock and stir continuously with the whisk over a medium heat for 4 minutes. Remove from the heat.

Step 2

Add the butter, cheeses and basil and stir well to combine. Season well with black pepper (it probably won’t need salt, but you decide), then set aside, covered with a lid, to keep warm and allow the cheeses to melt.

Step 3

In a separate frying pan, add 1 tsp oil and place over a high heat. Add the tomatoes, then leave undisturbed for about 3 minutes to allow them to char and blister.

Step 4

Give the pan a shake and add 1 tsp oil, the garlic, sea salt and paprika. Lower the heat. Swirl for a minute until the garlic and paprika smell fragrant. Remove from the heat.

Step 5

Tip the tomatoes into a bowl and cover with a plate to keep warm. Don’t wash the pan. In the same pan, fry the eggs to your liking in 1 tbsp oil. Serve the tomatoes and eggs on the polenta, with extra basil to garnish.