Cornmeal and Fried Eggs


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A deliciously satisfying breakfast meal for the whole family.

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Serving Size / Yield

4 servings


  • 1/4 lb. cornmeal
  • 3 qts. water
  • 1 tsp. salt
  • 2 Tbs. butter
  • 8 eggs
  • 2 Tbs. olive oil
  • 1 C. tomato sauce
  • 2 Tbs. romano cheese

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Cook cornmeal in water for 30 minutes. Stir constantly while cooking. Spread in a large dish 1 1/2 inches in height. Let it cool. Then cut into 8 rounds and fry in butter until brown on both sides. Fry each egg separately in olive oil and place each egg on a round of fried cornmeal. Pour warm sauce over all of it and sprinkle with cheese.

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