Italian Eggs over Spinach & Polenta
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Bring a taste of Italy to your breakfast table with this hearty dish of eggs served over creamy polenta and sautéed spinach. The silky yolks blend beautifully with the polenta, while Borsari Seasoning adds the perfect savory touch. Simple, comforting, and full of flavor, it’s a breakfast that feels both rustic and gourmet.
Ingredients
- 2 tbsp Borsari Olive Oil
- 1 cup Polenta (cooked according to package directions)
- 4 cups Fresh Spinach
- 4 Eggs
- 2 tsp Borsari Original Seasoning
- Grated Parmesan Cheese, for serving (optional)
- Crushed Red Pepper Flakes, for garnish (optional)
Instructions
- Prepare polenta according to package directions and keep warm.
- In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted, about 2 to 3 minutes. Season lightly with Borsari Seasoning.
- In a separate pan, cook eggs to your desired doneness (sunny side up, over easy, or poached).
- To assemble, spoon polenta onto plates. Top with sautéed spinach and eggs.
- Sprinkle with additional Borsari Seasoning, Parmesan cheese, and crushed red pepper flakes if desired. Serve immediately.
Pro Tips
- Use pre-cooked polenta for quicker prep, or make it from scratch for extra creaminess.
- Cook eggs to your liking - sunny side up, over easy, or even poached all work beautifully.
- Add a sprinkle of Parmesan or Pecorino Romano cheese for an extra layer of flavor.
- For a spicy kick, finish with a dash of crushed red pepper or hot sauce.