Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
4 servings
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Ingredients

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Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

264 calories; calories from fat 30%; fat 8.8g; saturated fat 4g; mono fat 2.9g; poly fat 0.9g; protein 15.4g; carbohydrates 29.4g; fiber 2.9g; cholesterol 224mg; iron 3.2mg; sodium 780mg; calcium 238mg.
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