Some time ago I had a wonderful breakfast at a charming little Italian restaurant in San Francisco's Little Italy district. I ordered a dish called "Eggs Bruno."
A hearty concoction named after the head chef of the restaurant, "Eggs Bruno" was essentially a breakfast casserole of sorts; layered in a heavy baking dish was a fat slab of polenta, scrambled eggs, tomato sauce, and mozzarella cheese.
Now, I will concede that I could quite easily recreate this dish on my own: the ingredients are simple, the arrangement so easy. But what concerns me is the baking temperature and time - and do I scramble the eggs in a frying pan first and then throw 'em over the polenta (and then throw it into the oven)?
If you've had anything like this, or think you can help, hit reply and let me know! Thanks in advance - chowhound help is always greatly appreciated!