In a nonstick pan, heat a tiny bit of oil and fry the polenta over medium-low heat for 5-7 minutes, flipping partway, until lightly crispy. Remove from pan. (For an oil free breakfast, just leave out the oil and fry them dry in a nonstick pan, or bake for 10 minutes on parchment paper to heat and crisp them up a bit)
Heat the black beans. I like to stir a bit of salsa and cumin into them.
Into the same nonstick pan, carefully crack an egg, and cook over medium-low heat to your liking. I like sunny side up with runny yolk, so I don't flip the egg and cover with a lid until the whites are cooked but the yolk is still jiggly. Transfer to plate.
Sauté chopped chard or kale for a minute or two until wilted. Salt and plate.
Plate the polenta, greens, beans, egg, and garnish with salsa and any crunchy veggie garnishes you want to use. I love a little bit of thinly sliced cabbage and cilantro, or microgreens if I have some on hand.
Salt and pepper and add condiments to taste.