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.
Italian Eggs over Spinach and Polenta
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.
Yield: 4 servings
More From Cooking Light
Amount per serving
- Calories: 264
- Calories from fat: 30%
- Fat: 8.8g
- Saturated fat: 4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.9g
- Protein: 15.4g
- Carbohydrate: 29.4g
- Fiber: 2.9g
- Cholesterol: 224mg
- Iron: 3.2mg
- Sodium: 780mg
- Calcium: 238mg
- 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.
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