Baked Eggs with Collards and Cheddar Garlic Polenta

Serving size:
 4 Servings


    • 1 T
    • balsamic vinegar
    • salt and pepper
    • 1 clv
    • garlic (cut into slivers)
    • 1 bn
    • collards (or other greens, 3/4-1lb)
    • 1 c
    • polenta (dry, or cornmeal)
    • 1 1⁄2 c
    • sharp cheddar cheese (grated)
    • 4
    • eggs (up to 6)
1 hour
Ready in
1 hour


Visually, this breakfast takes the (coffee?)cake. Nests of cheesy polenta grits are lined with wilted collards and filled with a bright and cheery egg, then baked in the oven until the egg sets. Hearty and appealing.

Adapted from Asparagus to Zucchini (c) 2004 MACSAC


Oil individual baking dishes. Heat oven to 400¡F. Wash collards, cut out stems and chop the leaves. Steam or saute greens until just wilted. Sprinkle with the vinegar and season to taste with salt and pepper. Set greens aside. Place 4 cups water and garlic in saucepan and bring to a boil. Slowly whisk in polenta. Simmer 10-20 minutes, stirring occasionally, until thickened. Stir in the cheese and half of the cooked greens. Portion the polenta into prepared baking dishes. Make a well in the center; nestle the remaining greens into the indentations, and crack an egg over the top of each. Sprinkle with salt and pepper. Bake until the eggs are set, 10-15 minutes.


Note: Quick cooking grits can be used instead of polenta. Use 1-cup grits and 3-1/4 cups water and cook about five minutes.

Great with a few splashes of hot sauce.


Special Diets: