Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.