Crispy Fried Polenta Breakfast
Using pre-made tube polenta, this crispy fried polenta breakfast creates golden pan-fried cakes topped with eggs in just 15 minutes. The crispy exterior and creamy interior of the polenta makes this an unexpectedly satisfying quick morning meal.
Golden crispy polenta cakes topped with fried eggs ready in 15 minutes using tube polenta.
Nutrition per serving
Ingredients
base
topping
seasoning
Instructions
Crisp the Polenta
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season polenta rounds with salt and smoked paprika. Add to the skillet in a single layer and cook for 4 to 5 minutes per side until deep golden brown and crispy. Remove and arrange on plates.
Fry the Eggs
Add remaining olive oil to the same skillet over medium heat. Crack eggs into the pan and fry for 3 to 4 minutes until whites are set and edges are lacy and crisp.
Assemble and Serve
Place polenta rounds on each plate and top with fried eggs. Sprinkle generously with grated Parmesan and serve immediately while everything is hot.
Substitutions
Common mistakes
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