Best 2 Bacon Wrapped Eggs With Polenta Recipes

**Bacon-Wrapped Eggs with Polenta: A Delightful Combination of Savory and Creamy Textures**

Indulge in the culinary symphony of bacon-wrapped eggs with polenta, a tantalizing dish that harmonizes the smoky richness of bacon with the velvety smoothness of polenta. Perfectly cooked eggs, enveloped in crispy bacon, rest atop a bed of creamy polenta, creating a delightful interplay of textures and flavors. This recipe offers variations to suit your preferences, including a classic rendition with herbs and spices, a spicy kick with jalapeños, and a vegetarian alternative with roasted mushrooms. Embark on a culinary journey with bacon-wrapped eggs and polenta, a dish that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED EGGS & POLENTA

Poached Eggs & Polenta image

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.-Paulette Lee, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
6 pieces Canadian bacon
2 teaspoons white vinegar
6 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup 2% milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon sherry, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

BACON-WRAPPED EGGS WITH POLENTA

Bacon-Wrapped Eggs With Polenta image

Make and share this Bacon-Wrapped Eggs With Polenta recipe from Food.com.

Provided by Pinay0618

Categories Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/4 cup minced green onion
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup packed grated parmesan cheese
1 tablespoon minced fresh thyme
20 slices applewood-smoked bacon
6 ounces extra-sharp white cheddar cheese, grated
6 ounces gruyere cheese, grated
8 large eggs
1/4 cup thinly sliced green onion
1 teaspoon minced fresh thyme

Steps:

For polenta:.
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups 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.)
For baked eggs:.
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 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 400°F Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green 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.

Nutrition Facts : Calories 616.5, Fat 49.6, SaturatedFat 21.5, Cholesterol 308.9, Sodium 1160.4, Carbohydrate 13.7, Fiber 1.3, Sugar 0.9, Protein 28.3

Tips:

Use high-quality bacon for the best flavor.
Wrap the eggs tightly with the bacon so that they don't fall apart during cooking.
Cook the eggs until the bacon is crispy and the eggs are cooked to your desired doneness.
Serve the eggs immediately with your favorite sides, such as polenta, toast, or fruit.

Conclusion:

Bacon-wrapped eggs with polenta is a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a meal that is sure to please everyone at the table. Whether you like your eggs cooked sunny-side up, over easy, or hard-boiled, this recipe is sure to become a favorite. So next time you're looking for a quick and tasty meal, give bacon-wrapped eggs with polenta a try!