Bacon and Eggs with Polenta-Veggie Stacks

Photo: Andrew Purcell

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


  • 8 slices bacon

  • ½ 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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