Brunch Skillet

There’s never a bad day to enjoy a nice brunch are we right? Jon and I had this delicious Brunch Skillet this Long Weekend Sunday al fresco and it was one of those moments when you realize you just love good food…and couldn’t eat boiled veg and baked chicken everyday lol. Man those people are missing out! Here’s to eating a well balanced diet and even more importantly, enjoying balance in life and health 🙂

Brunch Skillet (makes 4 servings):

1 tsp olive oil
18 oz Aurora tube polenta (we got this at No Frills)
1/4 cup warm water
2 cloves garlic, minced
1/4 teaspoon salt
freshly ground black pepper
1 15 oz can refried beans
1 cup Allegro Lactose Free Cheese, shredded
1 cup Organic Salsa (chunky)
8 Free Run Organic eggs
Optional garnish: Fresh parsley, diced avocado, halved grape tomatoes and Mexican hot sauce

1) Preheat oven to 375 degrees and oil a cast iron skillet with olive oil. You can use a different pan or a casserole dish too just make sure whatever you use is oven safe. In a bowl, break up the polenta then add in the water, garlic, salt and pepper and mix until well combined (get crazy and use your hands!). Put the polenta in the skillet to create an even bottom layer.

2) Spread the refried beans as your next layer followed by the salsa. Sprinkle evenly with shredded cheese then crack eggs on top, spacing them out. Season with salt and pepper and bake for 20-30 minutes or until egg whites are cooked but egg yolks are still runny. Cut into quarters and enjoy with a side salad!

*Optional: add some chopped avocado, grape tomatoes, parsley or hot sauce on top (not included in macros)

Macronutrient Breakdown (per serving):


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