Today’s Breakfast Polenta Stacks have all the appearance of a hangover cure. They’ve got cheese, fried eggs with deliciously frizzled edges and shatteringly crisp bacon. Oh! And beans, can’t forget them. Beans are central to the recovery process thanks to their powers of absorption and general bulk. But I did not serve these Breakfast Polenta Stacks as a Sunday brunch alongside hair-of-the-dog. I ate these bad boys for Friday night dinner whilst in the process of getting drunk and, man, did it feel spectacularly good…Please drink responsibly.
What’s your go-to order when you hit an Indian restaurant? For Bae and I, it always includes a vindaloo but we don’t have a strict allegiance to any particular type. Chicken, lamb, beef – bring it! But I have never in my life seen the likes of an Egg Vindaloo on an Indian restaurant’s menu. Perhaps, I have not been eating in the right places, because according to the Internet, egg vindaloo isn’t some new age vindaloo. It’s actually quite common in Goa, the homeland of vindaloo. And the second I knew of its existence, I knew I had to have it. Custardy egg yolks in a firey, vinegar-spiked sauce? There’s just nothing wrong with that. So, let’s dig into this Egg Vindaloo with Green Beans & Cumin-Scented Rice.