Trouble With Toast

Recipe: Italian Eggs over Spinach and Polenta | July 14, 2009

Now that triathlon season is over, it’s back to the kitchen for healthy meals–after all, when my training goes down a notch in intensity, my caloric intake must also decrease accordingly.  Bummer.

Breakfast for dinner is a frequent favorite, especially if I am looking for quality protein that doesn’t feel so heavy.  But plain old eggs and toast can get pretty boring, and I am always looking for new ways to serve those incredible edible little delights.  I saw this recipe for eggs over polenta and it looked really tasty, so I thought I’d give it a go.

The recipe came from Cooking Light magazine, and I’ve included the actual instructions as they were written.  However, I didn’t really follow the directions precisely–because my fiance only likes his eggs scrambled, I cooked the eggs separately (over medium for me, as you can see in the photo) and simply wilted the spinach into the sauce as it was heating.  For plating, I used the polenta as the bottom layer, then added some sauce/spinach and cheese, then placed the eggs on top, then sprinkled a tad more cheese for the finish.

The flavors were great–the richness of the egg was tempered by the tang of the tomato, and the polenta was a wonderful carbohydrate to soak up the leftover yolk and sauce.  Plus, as an added bonus, it was quick and easy to prepare!  I hope you enjoy this yummy “Italian” spin on eggs.

  • 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.

Eggs over polenta 2



  1. God, I love polenta. This is love…I bet some caramelized onions would be awesome in there.

    Comment by Lemmonex — July 14, 2009 @ 2:34 pm

  2. Lemmonex says carmelized onions, I say shallots and pancetta or lardons. Either way, lovely.

    Comment by restaurant refugee — July 14, 2009 @ 3:36 pm

  3. Lem: Polenta is definitely underused in my kitchen. I’ll have to remedy that. And yay to caramelized onions! Great idea.

    RR: Droooool, shallots and pancetta. That is frickin’ brilliant.

    Comment by bettyjoan — July 14, 2009 @ 4:01 pm

  4. Wow, that sounds like a delicious breakfast.I have to admit, I have never tried making polenta before, but I think I will have to try it.

    Comment by Gourmet Mama — July 20, 2009 @ 1:41 pm

  5. GM: It was tasty, but it doesn’t have to be breakfast! And to be fair, I didn’t “make” the polenta–I used store-bought and just heated it up. No shame!

    Comment by bettyjoan — July 21, 2009 @ 12:38 am

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