One of the popular food trends currently is adding an egg on top of everything eaten in sight. I've seen burgers with sunny side up eggs placed right on top of the patty, just before the yolk breaks and runs everywhere, and I’ve seen creamy spaghetti with a sixty- two-degree egg nestled right on top. There is something so satisfying about puncturing an egg yolk onto your food.  As if hamburger meat and heavy cream didn’t have enough fat in them! And the silkiness of it too, it's like the way chocolate melts in your mouth.

I was fantasizing about a meal with a fancy poached egg on top and started craving the idea of it too. I was shamefully disappointed when I didn't find spaghetti in my cabinet (the pasta freak that I am) and soon came up with an alternative plan making polenta instead. So, then this turned into a brunch special at six o'clock in the evening, good ole corn meal and eggs. But, after composing it I really noticed how versatile this dish was. With the addition of seared zucchini and pearl onions, tempura fried artichoke, and parsley oil this meal is great for brunch, lunch, or dinner.