Eggs Italian Style

1 tbsp. extra virgin olive oil
4 half-inch polenta slices (about 8 oz total) from a ready made polenta log
8 half-inch tomato slices (or 8 plum tomatoes quartered)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh rosemary or oregano, or 1 tsp dried
4 large eggs

1. Heat half the oil in a large nonstick pan over medium-high heat. Add the polenta and cook until crispy, about 1 minute per side. Transfer to a plate and keep warm. Add the tomato, and season with half the salt and pepper, and all of the rosemary, and cook until the sugars in the tomatoes begin to slightly caramelize, about 30 seconds per side. Set aside and keep warm.
2. Add the remaining oil to the pan and crack in the eggs. Season with the remaining salt and pepper, cover, and cook until the yolks are just set and the whites are opaque, about 2 minutes.
3. To serve, place the polenta on each plate, top with 2 tomato slices, and slide an egg over the tomatoes. It won't be a perfect fit, so place the foods on an angle for a pretty presentation.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NUTMEGX3.