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.
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.