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Bon Appétit, April 2005

Main Ingredient: Egg Recipe




2 tablespoons (1/4 stick) butter

1/4 cup minced green onions

3 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal)

1/2 cup (packed) grated Parmesan cheese

1 tablespoon minced fresh thyme

Baked eggs

20 thick slices applewood-smoked bacon

6 ounces extra-sharp white cheddar cheese, grated

6 ounces Gruyère cheese, grated

8 large eggs

1/4 cup thinly sliced green onions

1 teaspoon minced fresh thyme

Nutrition Facts

per serving of Makes 8 servings.


Step 1For polenta:

Step 2Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute.

Step 3Add 3 cups water and salt; bring to boil.

Step 4Gradually whisk in polenta.

Step 5Bring to boil.

Step 6Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes.

Step 7Stir in cheese and thyme.

Step 8Season with salt and pepper.

Step 9Cool to lukewarm.

Step 10(Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)

Step 11For baked eggs:

Step 12Heat large skillet over medium heat.

Step 13Add bacon; fry until beginning to brown but still pliable, about 4 minutes.

Step 14Transfer bacon to paper towels to drain.

Step 15Cool slightly.

Step 16Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Step 17Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar.

Step 18Place 1/2 slice bacon on bottom of each cup.

Step 19Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon.

Step 20Mix cheeses in bowl.

Step 21Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Step 22Preheat oven to 400°F.

Step 23Crack 1 egg into center of each cup.

Step 24Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper.

Step 25Transfer cups to rimmed baking sheet.

Step 26Bake until egg whites are almost set, about 20 minutes.

Step 27Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Step 28Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

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