ITALIAN BRUNCH STACK

11
Teresa G

By
@barefootgal

This is one of my recipes for using our bountiful zucchini harvest. I first made it on a whim, but it is now one of my favorite breakfasts. It consists of sauteed zucchini and prosciutto, mozzarella and an "over easy" egg, layered between rounds of fried, and seasoned, polenta. It's very different and very delicious!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1
Prep:
10 Min
Cook:
10 Min
Method:
Saute

Ingredients

  • 1 Tbsp
    butter
  • 1/4 c
    diced zucchini
  • 1 slice
    prosciutto, cut into small pieces
  • 2 slice
    polenta (see photos)
  • 2 pinch
    seasoned salt (louisiana seafood seasoning recommended)
  • ·
    salt and/or pepper to taste, or not
  • 1/4 c
    grated mozzarella cheese
  • 1 large
    egg
  • 1/2 tsp
    chives, fresh

How to Make ITALIAN BRUNCH STACK

Step-by-Step

  1. Gather ingredients,
  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.
  3. In a small nonstick skillet, melt butter over medium/medium-high heat.
  4. Add diced zucchini and saute for 3 to 4 minutes (until zucchini begins to brown.)
  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
  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.)
  8. When each has lightly browned on both sides, remove skillet from heat; sprinkle each round with a big pinch of shredded mozzarella cheese.
  9. Place one of the rounds on a plate; *sprinkle with half of the sauteed mixture. Set aside. (*See Note)
  10. In the same skillet, *fry one egg "over easy." (*See Note)
  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.)

Printable Recipe Card

About ITALIAN BRUNCH STACK





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