What? Poached eggs, AGAIN? Yes. Guess we’re on a kick. This time I sprinkled a bit of dill weed and freshly-ground lemon pepper over the eggs before plopping them into the polenta topped with shredded White Cheddar cheese. The green chiles were inspired by a friend (waving to Jo) who is nearby and dining at The Breakfast Club in Benson, Arizona. We added regulation red salsa, too. I had to be quick with the shutter because the spoons were dancing on their own just waiting to dig in!
Adventures of Dorrie Anne 
Yummy!!! I love that you added salsa.
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The green chiles seem perfect with almost everything these days. Well, not with chocolate!
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As usual. . .mouth watering going on here. . .sigh. (Hope that is not a soup spoon )
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It is the spoon that I take out the eggs with. It is somehow so perfect to scoop them out of the water. I wanted to give it the publicity that it deserves.
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I bet the green chiles just might be good with chocolate. You ought to try it! I’ve never heard of The Breakfast Club in Benson. Did you mean The Bisbee Breakfast Club? If there’s one in Benson, I’ll have to try it.
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Yes, Bisbee. I got my “B” towns mixed up. Think I’ll pass on the green chiles and chocolate – but I’d be glad to whip up a batch for you!
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Another beautiful dish that makes me famished!
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I hit food kicks, too. Lately it’s asparagus and couscous.
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Asparagus is just starting to come in here. Way too expensive yet. Tapping foot, waiting for the season to begin.
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Looks delish and it’s about breakfast time!
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That’s a special treat! Always looking for something to put roasted chiles into. Put them into home fries last night. No photo, though.
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