April 19, 2018
Breakfast, Pork, Bacon,
Dairy, Eggs, Oven Bake, Stove Top more
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"Recipe source: Bon Appetit (April 2005)"
To make the polenta: in a saucepan melt the butter over medium heat and then add the green onions and stir until wilted (1 minute). Add 3 cups water and salt and bring to a boil. Gradually whisk in polenta. Bring to a boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally (13-15 minutes). Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (****can be prepared 2 days ahead; covered and refrigerated. the polenta will become firm.)
To make the baked eggs: heat a skillet over medium heat and add the bacon; fry until it begins to brown but is still pliable (3-5 minutes). Transfer bacon to paper towels to drain. Cool slightly.
Line sides of eight 1 1/4 cup custard cups with with 2 slices bacon, each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups (about 1/3 cup each). Press plan over bottom and up sides of bacon. Mix cheeses in a bowl. Sprinkle 1 cup cheese mixture over polenta in each cup. (****can be prepared 2 hours ahead. Let stand at room temperature).
Preheat oven to 400 degrees F. Crack one egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme and black pepper. Transfer cups to a rimmed cookie sheet. Bake until egg whites are almost set (20 minutes). Let eggs stand at room temperature 5 minutes .
Run sharp knife abounded of cups; tilt cups and slide bacon, polenta and egg onto plates and serve.
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