Tex-Mex fried eggs

This breakfast is hearty enough for a dinner. Add your own vegetables to make this dish your own. Chillies and olives are optional.   Enjoy.

Ingredients

• 1 16-oz tube of prepared polenta cut into 12 slices
• 1 can of your choice of beans; red kidney, pinto, black, or white
• 1 cup of salsa your choice of brand
• 1 small can of diced chilies
• 1/4 cup chopped black olives
• 2 finely sliced scallions
• 4 large eggs
• ½ cup of reduced fat cheese; your choice of pepper jack, cheddar, feta etc.
• 3 tablespoons flat leaf parsley or cilantro, chopped fine

Directions

Preheat oven to 425 degrees, spray baking sheet with cooking spray

1. Arrange polenta slices on baking sheet and spray with olive oil non-stick cooking spray
2. Bake for 20 minutes
3. Combine beans, chilies, 1 tablespoon of parsley, olives, 1 tablespoon scallion and salsa, heat in a saucepan or microwave for 25 seconds on high until heated through
4. Spray a flat skillet with cooking spray
5. On medium heat, crack each egg into skillet and fry until whites are set and yolks are thick, about 3 minutes, remove from heat
   1. If you prefer over-easy eggs, flip eggs with a spatula when whites set
6. Sprinkle eggs with cheese and 2 tablespoons chopped parsley
7. Cover skillet and let stand until cheese is melted
8. To serve, place 3 polenta slices on a plate, Spoon bean, salsa mixture over polenta and top with a fried egg, sprinkle remaining tablespoon of sliced scallion on top of egg.
9. Serve with fresh fruit or sliced avocado.

Servings: 4