Late spring is the start of farmers’ market season and also the start of camping season. I love loading up on the freshest fruits, vegetables, and meats before heading to the forest or beach and popping my tent. Then, all you need for breakfast is a skillet to pull together this Breakfast Tomato and Baby Kale Polenta.
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Breakfast is a great way to get your veggies and no tastier and easy way to do this than Breakfast Tomato and Baby Kale Polenta. It’s as simple as chopping ingredients, then adding them to a cast-iron skillet in the right order. This recipe has onions, tomatoes, and of course baby kale.
The Pacific Northwest has some of the best kale growers in the world as the damp soil and temperate climate suits cultivation. Baby kale is just what you would think. Kale harvested soon after sprouting. If you are lucky enough to live in this majestic part of the country, you might even try growing yourself!
How to Grow Baby Kale In Your Home Garden
- Seed a patch of kale close together in container with good drainage and a quality potting mix.
- Harvest when sprouts are about 4 inches high.
- Let unharvested sprouts grow into full size plants.
- Fertilize soil before planting a second batch and reseed.
Now unlike this special breakfast recipe, camping in the spring in Pacific Northwest can be a bit of a roll of the dice. From late-season snow to a spring rain shower, you’ll never know what you will run into. However, there are some spots that can help you stay dry and cozy.
Favorite Pacific Northwest Spots for Spring Camping
- Bullards Beach State Park: Best way to avoid cold weather? Head south! This spot outside Bandon, OR on the southern Oregon Coast can often have sunny weather in May. And just in case the weather is rainy, they have 13 yurts for rent!
- North Cascades National Park: This northern National Park may seem like an odd choice. However, booking your spot in late May when the park opens can help you avoid the crowds while enjoying snow on the park’s dramatic peaks.
- Brietenbush Lake Campground: What can warm you up better than sitting in a natural “tub” of hot minteral water? Nothing! This spot is a stones throw from Brietenbush Hot Springs and is a great option for a soggy weekend.
You don’t need an oven to achieve this tasty dish. At camp, this meal is simple to pull together and can be made on a campfire or camp stove. Start with cooking the polenta. Add in your favorite vegetables. Finally, make wells for the eggs. Cover and cook until eggs are set.
Steps for Cooking Farmers Market Breakfast Tomato and Baby Kale Polenta Bake
- Char onion in campfire
- Boil water in cast iron skillet
- Add in polenta
- Stir in milk, butter and cheese
- Add onion, tomatos and kale
- Make wells and crack eggs into pan
- Cover and cook for 10 minutes
Big fan of polenta? Also, check out my recipe for Grilled Venison Chops and Fried Polenta with Wild Mushroom Sauce.
Farmers Market Breakfast Tomato and Baby Kale Polenta Bake
Equipment
- Cast Iron Skillet or Dutch Oven
- Tin Foil
Ingredients
- 1 white onion
- 3 tbsp butter divided
- 2 cups water
- 1/2 cup polenta
- 1/2 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/2 cup grape tomatoes halved
- 1/2 cup baby kale
- 4 eggs
- 1/4 cup grated parmesean
- salt and pepper
Instructions
- Cut onion into 6 -8 wedges. Wrap in tinfoil and place in coals of campfire.
- Grease cast iron skillet with 1 tablespoon of butter.
- In a separate saucepan, bring water to a boil. Add polenta and season with salt and pepper. When polenta starts to pull away from the sides of the pan, whisk in butter, milk, and cheese. Stir untl creamy.
- Remove onion from fire. Spread polenta in the bottom of the skillet. Top polenta with onion, tomato, and kale.
- Make wells for eggs in the mixture. Crack 1 egg into each well. Sprinkle with parmesean. Cover with tin foil. Cook for 10 minutes or until the eggs are set.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
