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Bacon Wrapped Baked Eggs with Polenta
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Whole milk
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48 oz.
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6 cups
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| Heavy cream |
8 oz. |
1 cup |
| Dry polenta (cornmeal) |
2 lb. |
2 cups |
| Sharp Cheddar cheese, shredded |
8 oz. |
2 cups |
| Parmesan cheese, grated |
1 oz.
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1/2 cup |
| Fresh chopped thyme |
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2 Tbsp. |
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Salt
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1/2 tsp.
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Applewood bacon
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Approx. 1 lb. 8 oz. |
24 slices |
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Eggs
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12 large
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Cheddar cheese, shredded
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6 oz.
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1-1/2 cups
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Mixed greens, dressed as desired
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1-1/2 gallons |
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 400oF 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.
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