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
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.