Compliments of the Laurie Conrad at Blue Daisy, LLC., guest chef at The Savory Spoon in Ellison Bay
½ cup cheddar cheese (shredded)
½ cup Parmesan cheese (grated)
½ cup cooked polenta
1-2 tablespoons olive oil + more as needed
1 teaspoon garlic (minced)
2 large eggs (cage free)
2 cups torn greens (kale, chard, collard)
Sea salt & pepper to season
Heat a large skillet over medium heat. Add a tablespoon of olive oil and the garlic. Cook for 1 minute.
Combine the cheeses together and assemble two separate circles of cheese in the skillet. Cook for about 2 minutes, until the mounds melt into rounds.
Evenly spread the polenta over the cheese fricos and drizzle with olive oil.
Crack an egg over each mound and season with salt and pepper.
Make a wreath around the pan with greens. Add more olive oil if needed.
Cook until greens are wilted and egg is set.
Transfer to a plate and enjoy!