Dejeuner Du Chasseur – Chestnut Polenta with Cream Cheese, Fried Eggs and Figatelli Sausages

A hearty snack for breakfast or as a quick evening meal. Slices of the chestnut polenta replace the bread.

Toast the figatelli in 1 tbsp olive oil in a frying pan or grill over a charcoal grill or open fire. Divide the cheese into four portions. Lightly fry the polenta slices in 2 tbsp olive oil so that they are warm. Crack the eggs one at a time over a saucer, slide them into a frying pan where they are fried in the remaining olive oil at a low temperature. Season lightly with salt to taste and season with pepper.

Divide cheese, figatelli, polenta and fried egg evenly among four plates. Serve immediately.

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