Polenta With Eggs And Spinach "Pesto"

Serves: 4
Total Calories: 762


8 eggs, large or extra-large
salt and ground black pepper to taste
2 tablespoons olive oil
1 pound polenta (1 roll), cut into 8 slices
1 (9-ounce) bag micro-ready baby spinach
2 tablespoons garlic-flavored oils
1/2 cup grated imported Parmesan cheese
2 tablespoons pine nut Toasted Nuts, homemade or pretoasted (optional)
1/4 cup tomato bruschetta, jarred or refrigerated


Mix the eggs, salt, and pepper in a medium bowl. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Brown the polenta slices in the hot oil. Arrange on a serving platter and keep warm.

Meanwhile, place the bag of spinach in a microwave and cook at full power for 3 minutes. Remove the spinach from the bag and toss in a medium bowl, with the garlic oil, Parmesan, pine nuts (if desired), salt, and pepper. Spoon the spinach over the polenta.

Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the eggs and scramble until set but still soft. Spoon over the spinach top with the bruschetta before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 762
Calories from Fat: 531

This Polenta With Eggs And Spinach "Pesto" recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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