one big slice of onion, quartered
1 cup butternut squash, cubed
1 tbls coconut oil
1 cup kale
1 minced garlic clove
2 slices of prepared polenta, cubed
Optional toppings: avocado and sprouts
Melt the coconut oil in a medium to small skillet. Add the onion and squash, cook 5-7 minutes until the squash is begins to soften, tossing well. Add in the kale, garlic and polenta, toss well and cook another 2 minutes to wilt the kale and warm the polenta.
Push the mixture to the sides of the pan making a hole in the middle for the egg. Add a dab of oil if the pan is too dry. Crack the egg into the pan, cover and cook egg as desired.
Top with good pinch of coarse sea salt, black pepper, avocado and fresh sprouts.