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Bacon and Eggs with Polenta-Veggie Stacks


Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes.

  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 8 slices bacon
  • 1/2 package prepared polenta
  • 4 chopped plum tomatoes
  • 2 cups baby spinach
  • 8 eggs
  • 2 teaspoons bacon fat


  1. Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.

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