PolentEggs for Breakfast

You can make a tasty and colorful breakfast using pre-cooked polenta (the type that comes in cylinders), Egg Beaters (R), thinly sliced ham, cheese, and bits of sweet peppers. I call this recipe, polenteggs. Here is what you do.

Assemble the ingredients. You need:
1. Egg Beaters(R). About two egg's worth per PolentEgg.
2. Finely chopped red/green pepper (about 1/4 cup for each PolentEgg).
3. Some olive oil for the saute pans.
4. Pre-cooked polenta in those cylindrical containers.
5. Very thinly sliced ham.
6. Low-fat (part skim) cheese (I like cheddar).
7. Salt/pepper
8. Miniature slices of rye bread (4 per PolentEgg).
9. Strawberries (4 per serving).
10. Butter or healthy equivalent for the rye toast.

What you need to do:

1. Heat two small saute pans to medium heat. Pour about 2 tablespoons of olive oil into each pan.
2. Finely chop about 1/4 cup of fresh green or red pepper (I like to use both red and green for color). Place the finely chopped pepper into one of the small saute pans and cook for a few minutes until the pepper is tender, but not mushy.
3. Cut three 1/4 inch slices of the prepared polenta and put it into the middle of the second hot saute pan. Saute for about a minute and then flip the polenta. It should be slightly browned.
4. Place 2-3 slices of the thinly sliced ham over the polenta and then spread about 2 tablespoons of shredded low-fat cheese on top of the ham and polenta. I like cheddar, but you can use any cheese that you would put in a cheese omelet.
5. Pour about 2 egg's worth of Egg Beaters over the polenta-ham-cheese pile. Add a bit of salt and pepper. Let the eggs cook for about 30 seconds and then lift and tilt the pan to spread the uncooked egg to the edges. Place a bit more cheese over the entire egg and add the cooked pepper. Cover the saute pan and cook for a few more minutes.
6. Slide the eggs onto a plate. For an aesthetic and healthful touch, I add 4 fresh strawberries around the PolentEgg and also toast 4 slices of the miniature rye bed that is used for hors d'oeuvres dorves, add a little butter or healthy equivalent, and place the small rye toast between the strawberries.

The different textures of sauteed polenta, ham, cheese, pepper, and egg mingle exquisitely and make this breakfast recipe one that is likely to generate serious compliments for the chef.