Baked Eggs with Polenta & Bacon

(4 servings)

  • 5 slices thick bacon - chopped
  • 1 Tablespoon butter
  • 1 bunch green onions - sliced
  • 3 cups water or chicken broth
  • 1 cup coarsely ground polenta
  • 4 ounces Gruyere cheese - divided
  • salt and pepper - to taste
  • 4 large eggs
Preheat oven to 400 degrees. Cook bacon in a skillet over medium-low heat until crisp.

In a medium saucepan, melt butter over medium heat. Add green onions and cook until beginning to get tender. Add water or broth and polenta. Bring to a boil, stirring constantly. Once boiling, lower heat and let polenta cook until thick and creamy, stirring occasionally, about 15 minutes. Season with salt and pepper and remove from heat.

Grease 4 ramekins (or cute little black cast-iron pots with lids). Stuff an equal amount of polenta in each ramekin, you should use about all of the polenta. Sprinkle 1 oz. of cheese over polenta. Crack an egg into each ramekin, being careful not to break the yolks. Bake in oven until whites of eggs are almost set, about 20 minutes. Let stand for 5 minutes. Serve sprinkled with cheese and green onions.

A delightful breakfast dish consisting of ramekins filled with creamy polenta, Gruyere cheese and baked eggs.

Mr Breakfast would like to thank MichiganDan for this recipe.

Recipe number 2345. Submitted 7/2/2008.