Polenta, Fried Eggs, Greens, and Blistered Tomatoes

Preparation info
  • Makes


    • Difficulty


Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Creamy polenta topped with fried eggs, sautéed greens, and cherry tomatoes cooked until they burst is much better than eggs with toast. This is the dish I used to convince my husband that eggs make a great dinner.


  • Olive oil, 2 tablespoons
  • Cherry or grape tomatoes, 2 cups (12


  1. In a large nonstick frying pan over medium-high heat, warm the oil. Add the tomatoes and cook, stirring occasionally, until blistered, about 4 minutes. Transfer to a bowl. Add the onion and a pinch of pepper flakes to the pan and sauté for 1 minute to soften slightly. Add the chard and sprinkle with salt and black pepper, and stir for 1 minute to coat with oil. Add ¼ cup