Egg Spinach Avocado Polenta Breakfast by
Cerridwen's Cauldron

Eggs with Mozzarella and Spinach, Avocado and Polenta Cakes

The recipe I came up with is based on the concept of avocado toast, (which we all love!) but minus the toast and replaced with the polenta cakes. This breakfast has 3 vegetable sources (spinach, avocado, corn), protein, herbs, and as a result some nice subtle flavor that pairs well with breakfast drinks such as coffee, orange juice or tea.

The baked egg is light and fluffy and rises up like a tiny little Soufflé

Eggs with Mozzarella and Spinach, Avocado and Polenta Gourmet Breakfast

  • Difficulty: moderate
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Note: These instructions are for making one serving of egg on a polenta patty; the instructions for the polenta makes about 20 patties.


Egg Cups

  1. Preheat oven to 400 degrees.
  2. Spray the inside of the ramekin with olive oil spray.
  3. Crack an egg into a small oven safe cup (These 4-ounce ramekins are the perfect size) and scramble the egg with a fork.
  4. Add a pinch of salt and pepper, 1 tsp almond milk and scramble again.
  5. Cut baby spinach into small 1/2″ pieces and place into the cups with the mozzarella cheese.
  6. Place in oven and cook for about 18 minutes, or until cooked thoroughly inside.

Avocado Mash

  1. Wash the avocado with soap and water. Cut the avocado lengthwise, remove the pit and then peel away the skin.
  2. Place avocado halves into a bowl, cut into small pieces and then mash with a fork.
  3. Add the chives, salt and pepper and mix thoroughly.

Polenta Cakes

(Follow manufacturers instructions on package for prepping “Basic Italian Polenta”, not the cereal. The process takes about 30 minutes to get thick enough to be made into patties) (I use Bob’s Red Mill Gluten-Free Polenta Corn Grits – make sure it says “Gluten-free” as some of the varieties are not)

  1. Preheat oven to 400 degrees.
  2. Once your polenta is prepared, scoop it onto a lightly greased baking pan. Spread it out onto the pan and then roll flat with a rolling pin. Roll the patties about 1/2″ thick.
  3. Allow to set up for about 20 minutes.
  4. Cut the slices (I use a pizza cutter) into pieces about 2.5″ square.
  5. Wrap each slice in a wax paper sheet and then a piece of aluminum foil sheet, place in a freezer-safe plastic bag and place in the freezer (store for several weeks).
  6. Cook the polenta cakes for about 10 minutes if thawed, or 18 minutes if frozen.

Final Assembly

  1. Spread the avocado mash onto the warm polenta cake, then add the egg cup on top.
  2. Top with a sprig of fresh basil
  3. Enjoy!


  1. Make a “fried” egg by placing the egg into the ramekin and not scrambling it
  2. Add a variety of herbs to the egg or avocado for flavor, including onion powder, dill, or parsley.
  3. Add herbs or spices to the polenta batter like onion powder, parsley or a pinch red pepper flakes if you enjoy a bit of spiciness.
  4. You can also add more fiber and nutrients to the polenta batter by adding a couple of tablespoons of flaxseed meal or chia seeds.
  5. Add thinly sliced meats such as ham or flat sausage patties in between the layers for added protein.
  6. Add even more veggies by putting a slice of Kale in between the layers, you will barely taste it but it will add nutrients.
  7. Substitute any cheese (cheddar, pepperjack) for the mozzarella.
Egg Spinach Avocado Polenta Breakfast by
The “fried” baked egg is a nice alternative to the scrambled version. I make my eggs like this to use for making egg salad, it saves me from having to peel the eggs and tastes the same, only with a bit of a crunchiness from the baking which is delicious!

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