italian brunch stack

How To Make italian brunch stack

• 
  1

  Gather ingredients,
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  2

  Prep: Slice and small dice zucchini; use kitchen shears to cut prosciutto into small pieces; cut two 1/3 inch thick rounds of polenta.
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  3

  In a small nonstick skillet, melt butter over medium/medium-high heat.
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  4

  Add diced zucchini and saute for 3 to 4 minutes (until zucchini begins to brown.)
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  5

  Add diced prosciutto and continue to saute for 30-40 seconds.
• 6

  Remove from skillet (leaving most of the melted butter in the skillet) onto a dish or bowl until ready to assemble stack
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  7

  Place polenta slices in the skillet over medium/medium-high heat. Sprinkle with your choice of seasoned salt (Louisiana Seafood Seasoning is highly recommended.)
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  8

  When each has lightly browned on both sides, remove skillet from heat; sprinkle each round with a big pinch of shredded mozzarella cheese.
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  9

  Place one of the rounds on a plate; *sprinkle with half of the sauteed mixture. Set aside. (*See Note)
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  10

  In the same skillet, *fry one egg "over easy." (*See Note)
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  11

  Place fried egg onto plated polenta round; place remaining polenta round on top; *sprinkle with remaining zucchini mixture, a few strands of cheese and a pinch of fresh chives. Serve immediately.
• 12

  Also, try adding a bit of diced onion while sauteing the zucchini and mixing in some grated parmesan cheese before assembling. Yum!
• 13

  *Note* Use a ring or biscuit cutter if concerned about neatness (preferably sprayed with cooking oil spray.)
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