Ingredients and Directions
Directions
Prepare polenta: Bring milk and heavy cream to a boil in a sauce pot. Stir in polenta; reduce heat to a simmer and continue cooking and stirring for 3-5 minutes or until polenta thickens.
Remove from heat and stir in cheeses, thyme and salt.
Heat oven to 400° F. Cook bacon until brown and slightly crisp. Remove to cool.
For each serving, spray-coat 12 (8 oz.) ramekins with cooking spray. Line the inside of each ramekin with 2 slices bacon (to act as a crust). Place a 6 oz. scoop of polenta in the center of the ramekin, pressing down to fill the bottom and hold the bacon in place. Crack an egg on top of the polenta; break the yolk. Sprinkle 2 tablespoons shredded cheddar over egg.
Bake at 400° F for 12-15 minutes until puffed, browned and egg is thoroughly cooked and firm. Run paring knife around the inside edge of the ramekin; invert to remove. Serve over 2 cups dressed mixed greens.
Ingredients
- 48 oz. (6 cups) whole milk
- 8 oz. (1 cup) heavy cream
- 2 lb. (2 cups) dry polenta
- 8 oz. (2 cups) sharp cheddar cheese, shredded
- 1 oz. (1/2 cup) Parmesan cheese, grated
- 2 tbsp. fresh chopped thyme
- 1/2 tsp. salt
- Approx. 1 lb., 8 oz. applewood bacon (24 slices)
- 12 large eggs
- 6 oz. (1 1/2 cups) cheddar cheese, shredded
- 1 1/2 gallons mixed greens, dressed as desired
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.