Other beans and cheeses can be used with equally good results in this satisfying breakfast/brunch dish. Use pinto, small white, or black beans instead of the red kidney beans or substitute an equal amount of reduced-fat Cheddar, feta, or goat cheese for the pepper Jack cheese, if you like.

Ingredients:

1 (16-ounce) tube prepared polenta, cut into 12 slices
1 (15½-ounce) can red kidney beans, rinsed and drained
1 cup salsa
4 large eggs
½ cup shredded reduced-fat pepper
Jack cheese
2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 425°F. Spray baking sheet with nonstick spray.

Arrange polenta slices on prepared baking sheet in single layer; lightly spray with olive oil nonstick spray. Bake until heated through, about 20 minutes.

Meanwhile, combine beans and salsa in small saucepan; bring to boil. Reduce heat and simmer, covered, 10 minutes.

Spray large nonstick skillet with nonstick spray. Crack each egg into skillet and fry until whites are set and yolks begin to thicken, about 3 minutes. Remove skillet from heat; sprinkle eggs with pepper Jack and parsley. Cover skillet and let stand until cheese is melted, about 2 minutes.


To serve, place 3 polenta slices on each of 4 plates. Spoon beans evenly over polenta and top each serving with 1 egg.