Polenta Breakfast Stack
What can I use instead of bread for avocado toast?
Use polenta rounds in place of bread. Slice a roll of San Gennaro Traditional Italian Polenta 3/4 to 1 inch thick, brush with olive oil, grill or pan-fry 8 to 10 minutes per side until golden, and top with avocado, tomato, bacon, basil and eggs cooked over easy.
You’ve been to the café and enjoyed avocado toast, right? Right.
We take a favorite café staple, add great ingredients and turn it into a hearty breakfast, brunch, or lunch dish.
Grilled polenta rounds serve as the base to hold all your favorite toppings: avocado, tomatoes, fresh basil, bacon, and a sunny-side-up egg.
Ingredients
- 1 roll San Gennaro Traditional Italian Polenta, sliced 3/4” to 1” thick
- 3 Tablespoons olive oil
- 1 avocado, sliced
- 1 tomato, sliced
- 4 slices of bacon
- 4 eggs
- 4 pieces of fresh basil, finely chopped
- Salt, pepper to taste
Method
Preheat a grill or large skillet to medium heat.
Place polenta rounds on a platter. Brush olive oil onto each side of the polenta.
Place polenta slices on the grill or skillet for 8-10 minutes per side, and cook until nice and golden.
Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is completely crispy. Remove the bacon and place it on a paper-towel-lined plate to drain any excess grease
In the same pan, add the eggs, cooking them over-easy or as desired.
Assemble your breakfast stack. Arrange 4 pieces of polenta on a plate. Top with sliced avocado, 2 pieces of bacon, sliced tomatoes, chopped basil, and two eggs. Season with salt & pepper.
Repeat assembly for one more plate.
Serve immediately & enjoy.
