Fiesta Siesta

Greetings, fellow humans. Today I am sharing a vegetarian dish that is an attempted copy of a mexican eggs benny that I had at The Nook in Winnipeg, Manitoba, which I definitely recommend should you find yourself in Manitoba.

I made only enough for one, because it is only dear Hector and I here and he does not care for Mexican cuisine all that much, so the following list of ingredients is for the solitary diner:

-half an avocado
-a biscuit-size slice of polenta
-chunky salsa (I like medium or spicy)
-one egg
-two tomato slices
-half a pepper
-lemon juice (I prefer fresh), approximately 1 tbsp
-small clove of garlic
-salt and pepper
-chili powder, optional
-field greens, optional

Avocado halfI began by mashing together in a small bowl the half avocado, lemon juice (a firm squeeze’s worth from half a fresh lemon), garlic and a sprinkle of chili powder for a makeshift guacamole. I shall call this version ‘lemomole’.
Lemomole It was so delicate and fresh tasting. It inspired me to revisit Pablo Neruda’s “A Lemon”, which is a favorite poem of my sister. Here is an excerpt:

We open
the halves
of a miracle,
and a clotting of acids
brims
into the starry
divisions:
creation’s
original juices,
irreducible, changeless,
alive:
so the freshness lives on
in a lemon,
in the sweet-smelling house of the rind,
the proportions, arcane and acerb.

Cutting the lemon
the knife
leaves a little cathedral:
alcoves unguessed by the eye
that open acidulous glass
to the light; topazes
riding the droplets,
altars,
aromatic facades.

A LemonAfter staring into the lemon half for who knows how long, I sliced the pepper lengthwise.
Cut peppers, tomatoThen I put a little oil into a skillet and set it on a medium heat. When it was hot, I added the polenta.
PolentaAfter about two minutes, I flipped the polenta and cracked the egg into the opposite side of the skillet.
Polenta and egg againThen I let them cook and sizzle. I feel like this is something you should just know how to do. Frying eggs and cornmash should be a no-brainer, which is how I felt when making this meal. Like a zombie. Inspired by poetry.

I added the peppers to the pan on a whim after flipping the egg. I wasn’t really sure where I was going with the peppers, to be honest, so I just threw a little salt and pepper on them and let them fry for a bit.
Fried everythingI then transferred the polenta onto a bed of field greens and stacked tomato, then egg, salsa, lemomole and a quarter of a tomato slice (why not?). I added the fried peppers to the side of the plate and presto magic, a meal.
Final, side viewFinal from aboveIt was okay. I think this would have been far tastier on a bed of lime and chili marinated roasted potatoes, onions and peppers. The salsa and lemomole truly made this dish. In fact, I might just have to praise the lemon and say that it alone brought life to this dish. It was both a party and a nap, because some bites were incredible and others were boring. Hence, this dinner was a fiesta siesta. What can I say, hasta los gatos quieren zapatos.
p.s. – I don’t know Spanish.