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How to Make the World's Best Breakfast-In-Bed

Updated on January 10, 2012

Guidelines for making breakfast-in-bed

Guidelines? You mean, like, rules?

Yep. There really are a couple things to keep in mind.

First, a true breakfast-in-bed requires two people. One of those peoples wants to impress the other of those peoples. Being impressive in bed, as I'm sure you know, is a quite desirable goal.

Second, the dish should elicit ooh's and ahhh's when you bring it in -- so I'm going to explain how to make the purdiest goldang breakfast you've ever served to a Dearly Beloved.

Third, the menu should be just complicated enough to be impressive, without being difficult. After all, you don't want to be in the kitchen (and away from the bedroom) for too long.

Here's the best-looking, and tasting, and impressive breakfast-in-bed menu and recipes you'll ever come across.

Would I lie to you?

:-)

The Menu

Poached Eggs served on a bed of Creamy Cheddar Polenta, with warm buttered toast and jam.

I don't have to mention you'll need to make a large pot of delicious and aromatic coffee, right?

Right.

The dish is served in two bowls, one for each of you. First you spoon the cheesy, peppery polenta into the bowl, top it with two poached eggs, freshly-made toast, and scattered atop all of this are minced scallions.

It looks like a million bucks, and tastes fantastic.

Here's how to make it.

How To Make Cheddar Polenta

It really couldn't be easier.

In a small bowl, mix 1/2 cup of cornmeal with 1/2 cup of water.

Bring two cups of water with one teaspoon of salt to a boil -- I use a medium-sized pot. Once the water boils, pour the cornmeal/water mixture into it and stir vigorously till it's incorporated. Lower the heat to low/medium-low.

Add in 3 tbsp. of butter, and continue to stir until the butter has melted.

You'll need to stir this about every minute or two for about 10 - 12 minutes.

Now grate cheddar cheese till you have about one cup. Add this to your polenta, stir it in, and add in a few turns from your pepper mill. (Don't have a pepper mill? Then shake in a some black pepper.)

Watch the polenta closely -- you don't want it to scorch. Just keep stirring it and scraping the bottom of your pot.

The details continue after the ebay information below.

Meanwhile, Poach Your Eggs

Once the polenta is cooking on low heat, put a skillet of water on the stove to come to a full boil.

Crack your eggs into a small bowl (to make sure the yolk doesn't break) then pour the egg carefully into the boiling water.

Crack and pour in three more, for a total of four -- two for each of you.

Using a slotted spoon, carefully lift each egg to make sure that the hot water can get underneath it. Do this (almost) as soon as you've put the eggs into the boiling water. I've learned that this little trick will help you to create beautiful poached eggs... without breaking the yolk... which is the whole trick to a beautiful poached egg anyhow.

Now go back and stir that polenta. If you find that it's sticking a little bit, lower your heat a bit more. You can also add in up to two more tbsp. of butter.

Now put a couple slices of bread in the toaster.

You've already made the coffee, right?

Excellent!

Bringing It All Together

You're about ready to serve the most beautiful, and delicious, breakfast-in-bed ever.

Slice a bit of scallion, including the green part.

If you want, you can put your bowls into the microwave to heat for about 30 seconds. Bringing warm bowls to your Beloved that are filled with a yummy breakfast will win you points, particularly if it's wintertime.

Trust me on this.

Now taste the polenta. Is it creamy and the cornmeal is completely cooked? (If it's rather gritty, then it isn't ready yet.) But if you've been following these directions (polenta first, then poaching the egg while the polenta cooks, then putting bread in the toaster once the eggs are nearly done...) heck, you're nearly there!

Spoon the creamy cheddar-y polenta into the bowl, then carefully (using a slotted spoon so the water can drain away from the egg) spoon up each poached egg and nestle them gently on the polenta.

Scatter some of the chopped scallion onto the bowl.

Butter the toast, then cut it corner to corner, then stick each half (corner in first) into the polenta on either side of the poached eggs.

Now, gosh, isn't that a beautiful dish you're about to present to your Dearly Beloved who is still in bed, and absolutely *convinced* you're Incredible?

And you really are. You've made a fantastic breakfast-in-bed!

Who knows what happens once you two finish breakfast and are sipping your second (or third) cup of that delicious coffee you made?

Oh, well. Um'okay. I guess you do know what happens next.

Bon appetit!

Comments

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    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      9 years ago from Sonoma County, California

      Hi Telly,

      Fantastic! Thanks for writing.

      Buster

    • profile image

      telly 

      9 years ago

      i made..

      delicoucous

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      9 years ago from Sonoma County, California

      Hey Tiger,

      Thanks for both comments! And good luck making this meal -- it's really great.

      Buster

    • Tigermadstanley profile image

      Amanda Davey 

      9 years ago from Canterbury, Kent, UK

      I've no idea why I've got a second comment opened so I'll just say: "Keep those great hubs coming".

    • Tigermadstanley profile image

      Amanda Davey 

      9 years ago from Canterbury, Kent, UK

      This sounds fantastic. Will have to try it. Thanks for sharing.

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