I made this for breakfast Sunday morning and it was wonderful and dead easy! It would make an easy dinner too!
Italian Eggs over Spinach and Polenta
This breakfast is good any time of day. Look for the polenta in the refrigerated produce section.
1 (16-ounce) tube of polenta, cut into 12 slices
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
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.
CALORIES 264 (30% from fat); FAT 8.8g (sat 4g,mono 2.9g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 224mg; CALCIUM 238mg; CARBOHYDRATE 29.4g; SODIUM 780mg; PROTEIN 15.4g; FIBER 2.9g
Cooking Light, JANUARY 2005