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.
1 (16-ounce) tube of polenta, cut into 12 slices
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
How to Make It
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.
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This was an easy, tasty vegetarian entree. We like our eggs well done so I cooked them five minutes longer than the recipe required. Also added fresh chopped tomatoes to the sauce and topped the eggs with a mixture of shredded Italian cheeses. I made my own polenta -- think it tastes better than the premade in the tube.
I've made this twice in as many days and neither time did I have it for breakfast. This is a great, quick, and satisfying meal served any time of the day. If you're looking to incorporate extra veggies in your diet, you can easily double the amount of spinach without compromising flavor.
This is so delicious and easy to make! This is a dish that you can have any time of day, but my boyfriend and I had it for dinner with some Cabernet Sauvignon and it hit the spot! I'll definitely be making this over and over.
We LOVE this recipe at our house and make it all the time. The combination of textures is delicious. I often make my own polenta which is easy with corn meal. I put the kids eggs in first to let them cook longer since they don't like runny yokes. It is vegetarian and is easy to make when there is nothing in the house if you keep frozen spinach on hand.
I really wanted to like this, but it's just OK. I tried three times. I used homemade polenta and couldn't get it to brown either under the broiler, in a pan or in the toaster oven. The last time, I cooked the egg separately and I think that worked better because I could cook the eggs over easy, and didn't overcook the eggs. I finally gave up on this one.
Two and a half stars - it's pretty okay - better for supper or brunch than breakfast. I could wait to try it because I love all of the individual ingredients. But the same ingredients can be combined in more delicious recipes / dishes.