Polenta Breakfast Bowls
Ingredients
- ¾ cup quick cooking polenta
- ¼ cup freshly grated Parmesan cheese
- 2 tsp butter
- ¼ tsp pepper
- 1 (4-oz) pkg sliced prosciutto, torn into large pieces
- 4 large eggs
- 1 cup grape tomatoes, halved
- ¼ cup chopped fresh basil
Instructions
- Cook polenta according to package directions; stir in cheese, butter, and pepper.
- Meanwhile, cook prosciutto, in batches if necessary, in a nonstick skillet over medium heat 1 to 2 minutes or until crisp. Remove from skillet, reserving drippings in pan.
- Heat drippings in pan over medium heat; Add eggs. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Divide polenta among bowls; top with eggs, tomatoes, prosciutto, and basil.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
307
|
307
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 20 | 20 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 731 | 731 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
