Borsari Italian Eggs over Spinach and Polenta

Borsari Italian Eggs over Spinach and Polenta

Course: Breakfast Cuisine: Italian


  • Polenta able to be found boxed or within a tube in the refrigerated produce section
  • 2 cups Fat-Free Tomato-Basil Pasta Sauce
  • 6 oz Package of Baby Spinach
  • 4 Eggs Large
  • 1/2 cup Asiago Cheese Shredded
  • Borsari Original Seasoning


  • Depending on the type of Polenta you have picked up you will either start by placing Polenta slices from the tube on a cooking spray coated baking tray for about 3 minutes or follow the directions of the boxed Polenta to create your base. We have personally chosen the boxed Polenta to create a layered bowl for the dish.
  • While cooking the Polenta, bring your Tomato-Basil Pasta Sauce to a simmer in a large nonstick pan.
  • Once simmering, stir in your package of Baby-Spinach and combine it with the sauce. Cover and cook for approx. 1-2 minutes or until the spinach wilts.
  • Create 4 indentations on top of the spinach mix and break 1 egg into each. Cover, reduce the heat, and allow the mix to simmer an additional 5 minutes or until the eggs are to your satisfaction.
  • Place your Polenta at the base of bowl creating a flat top, place your Egg-Spinach-Sauce mixture on top of the Polenta and season with Borsari Original Seasoning
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