Rating: 4.1 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

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

Everyday Food, September 2012

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Credit: Andrew Purcell

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0