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Polenta, Fried Eggs, Greens, and Blistered Tomatoes
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
Published 2013
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.
Ingredients
- Olive oil,
2 tablespoons - Cherry or grape tomatoes,
2 cups 12
Method
- 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
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