Italian Eggs over Spinach and Polenta

Yield: 4 servings 7 points plus

Italian Eggs over Spinach and Polenta

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    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.


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