Bacon-Wrapped Eggs with Polenta

Ingredients for Bacon-Wrapped Eggs with Polenta

• 2 cucharadas (1/4 de barra) de mantequilla

• 60ml minced spring onions

• 725 ml de agua

• 1 cucharadita de sal

• 150g polenta (coarse cornmeal)

• 60g (packed) grated Parmesan cheese

• 1 tablespoon minced fresh thyme

• 20 thick slices applewood-smoked bacon

• 170g extra-sharp white cheddar cheese, grated

• 170g Gruyère cheese, grated

• 8 huevos grandes

• 40g thinly sliced spring onions

• 1 teaspoon minced fresh thyme

Melt butter in heavy medium saucepan over medium heat. Add spring onions and stir until wilted, about 1 minute. Add 725ml water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)

Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 80ml each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 30g cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 204°C. Crack 1 egg into centre of each cup. Sprinkle eggs with remaining cheese, spring onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

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

Descargo de responsabilidad

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