We recently had the opportunity to attend the Food Bloggers of Canada annual conference in Toronto, Ontario thanks to Egg Farmers of Canada who sponsored Nonna’s Way as their guest. This conference sells out very quickly each year so we were very fortunate to have had this opportunity. Thank you Egg Farmers of Canada for this incredible experience! A huge shout out to Ethan and Melissa from Food Bloggers of Canada for organizing such an awesome conference with amazing sponsors, inspiring speakers, and of course, great food! It was great to meet so many wonderful fellow bloggers, each of us bringing our own niche and voice to the food blogging world. If you get a chance check out www.foodbloggersofcanada.com for some kitchen inspiration. If you are thinking of starting your own blog, this is also where you want to start your research! This conference was such an eye-opener to us, we definitely hope to see everyone again next year!
As you can see from the sign above, there were a lot of great sponsors that helped make this conference spectacular. As first time attendees, we had heard that it would be wise to wear stretchy pants – this was an understatement! Not only was there tons of food, but it was all so amazing! The chefs at Delta Toronto did not cease to amaze us at every meal and the Montecito Restaurant that hosted the Canadian Lentil dinner did things with lentils you would never dream of!
As a thank you to Egg Farmers of Canada, we are taking a side-step from our usual visits with Nonna to bring you this egg dish. We’ve taken some inspiration from Nonna’s Egg and Tomato recipe to make this hearty dish. Eggs with polenta fries sitting in a classic southern Italian stir-fry of peppers and potatoes. Otherwise known as ‘pipi e patati’ in Calabria, Italy.
Here at Nonna’s Way, we have several hot pepper lovers so we put a few hot peppers into the mix. They go so well with the eggs! Of course, if you don’t like sweating while you’re eating, go ahead and use sweet peppers! The polenta fries are easy to make with the Aurora ready-made polenta and they are a great substitute for bread – not to mention they were a hit with the kids who thought they got a treat! Make a few extra because they seem to magically disappear while you’re preparing everything else!
We’ve used a nifty little egg poacher to make the eggs but a fried egg will do just fine. If you followed our lead and added hot peppers, try frying the eggs in the same pan to infuse them with heat as well!
We would love to hear from you if you try this out!
- 3-5 peppers depending on size (hot and/or sweet)
- 2 large potatoes
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1 egg
- 1 cylinder package Aurora polenta
- 1 cup bread crumbs
- 1/2 cup vegetable oil in a 6 inch pan for frying
- 2 Tbsp grated parmesan cheese
- 1/2 tsp salt
- black pepper to taste
- 4 eggs, poached or fried, whichever you like best!
- Wash the peppers and cut into chunks.
- Peel and wash the potatoes then slice them into pieces about 1/4 inch thick.
- Heat the olive oil in a pan and fry the potatoes until they start to crisp on the edges. Remove from pan and set aside.
- In the same pan, fry the peppers on high heat for 5 minutes or until they start to crisp around the edges. Turn off the heat and add the potatoes back to the pan. Season with salt.
- Beat the egg in a small bowl.
- Cut the polenta into 1/2 inch thick strips about 3 inches long.
- Place the polenta strips into the bowl with the beaten egg.
- In a separate bowl, combine the bread crumbs, parmesan cheese, salt, and pepper.
- Coat each piece of polenta in the bread crumb mixture.
- Heat the oil in a small pan over medium-high heat and fry the polenta strips until crispy on the outside.
- Prepare the eggs in your preferred method and plate over the pepper and potato mixture. Add a few polenta fries to each plate.
- Enjoy while hot.
- You can cook the eggs directly in the pan with the pepper and potato mixture if you like as well. Simply make a little nest for each egg and cover with a lid for 3-5 minutes on medium heat depending on how soft you like your egg yolks.