Bacon Wrapped Baked Eggs with Polenta

Bacon Wrapped Baked Eggs with Polenta

Yield: 12 servings


  • 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


  1. 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.
  2. Remove from heat and stir in cheeses, thyme and salt.
  3. Heat oven to 400° F. Cook bacon until brown and slightly crisp. Remove to cool.
  4. 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.
  5. 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.


Egg facts