Eggs Italian Style

I was sick of our regular weekend breakfasts of pancakes and smoothies or breakfast sandwiches and smoothies. So I went to my trusted "Cook Yourself Thin Faster" cookbook and found this recipe, it was different and delicious! It was really light, but was actually enjoy to fill us up!

Ingredients:
1 T. olive oil
4 half-inch polenta slices from a ready made polenta log
8 half inch tomato slices
1/2 t. salt
1/4 t. pepper
2 t. chopped fresh rosemary
4 large eggs

SERVES 4 (we halved the recipe)
Calories: 159, Fat: 9g, Sodium: 435mg, Sugars 2g

1. Heat half of the oil in a large nonstick pan over medium-high heat. Add the polenta and cook until crispy, about 1 minute per side. Transfer to a plate and keep warm. Add the tomato, and season with half the salt and pepper, and all of rosemary, and cook until the sugars in the tomatoes begin to slightly caramelize, about 30 seconds per side. Set aside and keep warm.

2. Add the remaining oil to the pan and crack the eggs. Season with the remaining salt and pepper, cover, and cook until the yolks are just set and the whites are opaque, about 2 minutes.

3. To serve, place the polenta on each plate, top with 2 tomato slices, and slide an egg over the tomatoes. It won't be a perfect fit, so place the foods on an angle for a pretty presentation.