Bacon Wrapped Eggs With Polenta |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe a while back on the internet. I made it for brunch for some friends & it was a hit ! :) Ingredients:
polenta |
2 tbs. (1/4 stick) butter or margarine (or smart balance light-i use this) |
1/4 c. minced green onions (i left this out) |
3 c. water |
1 tsp. salt |
1 c. polenta (coarse cornmeal) |
1/2 c. (packed) grated parmesan cheese |
1 tbs. minced fresh thyme (optional) |
baked eggs |
20 thick slices applewood-smoked bacon |
6 oz. extra sharp cheddar cheese, grated |
6 oz. gruyere cheese (i used monterey jack instead), grated |
8 lg. eggs |
1/4 c. thinly sliced green onions (i left this out) |
1 tsp. minced fresh thyme (i substituted fresh parsley, on top of eggs for garnish after they were done) |
Directions:
1. For Polenta:
2. ~~~~~~~~~~~
3. Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute.
4. Add 3 c. water and a pinch of salt: bring to a boil.
5. Gradually whisk in polenta.
6. Bring to a boil.
7. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes.
8. Stir in cheese and thyme.
9. Season with salt and fresh cracked black pepper.
10. Cool to lukewarm.
11. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
12. For Baked Eggs:
13. ~~~~~~~~~~~~~~~
14. Heat large skillet over medium heat.
15. Add bacon; fry until beginning to brown but still pliable, about 4 minutes.
16. Transfer bacon to paper towels to drain.
17. Cool slightly.
18. Reserve 2 tablespoons bacon drippings for spring greens with sherry vinaigrette (if you want to place the baked eggs on top to serve).
19. Line sides of eight 1 1/4-cup custard cups with 2 slices of bacon each, forming a collar around sides of cups.
20. Place 1/2 slice of bacon on bottom of each cup.
21. Divide polenta among cups, about a generous 1/3 c. each.
22. Press polenta over bottom and up sides of bacon.
23. Mix cheeses in bowl.
24. Sprinkle 1/4 c. cheese mixture over polenta in each cup.
25. Preheat oven to 400 degrees F.
26. Crack 1 egg into the center of each custard cup.
27. Sprinkle eggs with remaining cheese, green onions, thyme and black pepper.
28. Transfer cups to rimmed baking sheet.
29. Bake until egg whites are almost set, about 20 minutes.
30. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
31. Run a small sharp knife around edge of cups; tilt cups and slide bacon, polenta and egg onto plates and serve.
32. Enjoy! :)
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