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
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. 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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