Italian Eggs over Spinach and Polenta

Italian Eggs over Spinach and PolentaRecipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This nutritious Italian-style egg breakfast, featuring polenta, pasta sauce, and Asiago cheese, is good any time of day. Look for the polenta in the refrigerated produce section.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 4 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 15.4 g
Carbohydrate 29.4 g
Fiber 2.9 g
Cholesterol 224 mg
Iron 3.2 mg
Sodium 780 mg
Calcium 238 mg


1 (16-ounce) tube of polenta, cut into 12 slices
Cooking spray
2 cups fat-free tomato-basil pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup (2 ounces) shredded Asiago cheese


Preheat broiler.

Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.

While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.