Ingredients

8 slices bacon

1/2 package prepared polenta

4 chopped plum tomatoes

2 cups baby spinach

8 eggs

2 teaspoons bacon fat

Preparation

Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.