Runny Egg on Creamy Bacon Polenta

Is it breakfast or is it dinner?

Who knows and who really cares?  Everyone love breakfast for dinner and if you are one of the few that doesn’t like to have breakfast for dinner then this is definitely not breakfast it’s just dinner. So if you are a lover of dinner and not a big fan of breakfast then this is something you can have for breakfast that’s not breakfast, because it’s dinner.

Are you still there?

Did I loose you?  Because I kind of got a little lost myself.

*tap..tap..* Anyone? Bueller?

Ok let’s take a left turn and see if we get back on track.  One of my favorite things of all time is a runny poached egg.  Put that egg on top a bowl of creamy polenta with bacon and you got a homerun in my book.

The best part is that is you want a simple and easy breakfast….or dinner this is right up your ally.

Get all your ingredients together, some diced red onion, minced garlic and freshly grated parmegiano-reggiano.

You will also need some crisp bacon strips.  My favorite way to cook bacon is on a baking sheet lined with parchment paper, bake at 350 degrees for about 10 minutes or until crispy.

Mmmmm bacon!  Chop bacon and set aside.

Bring a 14-inch skillet of water to a boil, lower heat down to a simmer; add 2 tablespoons of white vinegar and 1 tsp of salt. Slip in the eggs and poach for about 3 minutes.  Remove with a slotted spoon and transfer to an ice bath, set aside.  Keep water at a simmer, to warm the eggs when ready to serve.

If you need more of a visual aid, I found this great little video on how to poach and egg.   You must learn to poach and egg because poached eggs are the awesomest!

In a medium sauce pan, combine milk, water, 1/2 tsp of salt, garlic, and red onion.  Bring to a simmer.

Gradually stir in the polenta.  Cook over low heat, stirring often, until thick and creamy.

Stir in cheese….

Stir in butter….

And bacon….Mmmm baaacooonn….

Add salt and pepper to taste.

Spoon polenta into bowls.  Return poached eggs to simmering water for about 30 seconds, to warm up.  Using a slotted spoon top polenta with eggs, sprinkle with cheese, onions and bacon to garnish.

Take your spoon and break the yolk.

Creamy yolk spilling into creamy, cheesy, bacon polenta.  That’s hot!

Not only is this dish delicious but it is incredibly satisfying. Breakfast lover or dinner lover, it’s doesn’t matter because this satisfies everyone.

Print Recipe

Runny Eggs on Creamy Bacon Polenta (Adapted from Radically Simple – Rozanne Gold) serves 4

• 1 1/2 cups instant polenta
• 3 1/2 cup milk
• 2 cups water
• 1/2 salt
• 1/4 cup diced red onion
• 2 cloves garlic, diced
• 2 tbs butter
• 1/3 cup freshly grated Parmigiano- Reggiano
• 4 slices bacon, cooked crisp and crumbled
• 2 tbs white vinegar
• 1 tsp salt
• 8 large eggs

Bring a 14-inch skillet of water to a boil, lower heat down to a simmer; add 2 tablespoons of white vinegar and 1 tsp of salt. Slip in the eggs and poach for about 3 minutes.  Remove with a slotted spoon and transfer to an ice bath, set aside.  Keep water at a simmer.

In a medium sauce pan, combine milk, water, 1/2 tsp of salt, garlic, and red onion.  Bring to a simmer.  Gradually whisk in the polenta.  Cook over low heat, stirring often, until thick and creamy.  Stir in butter, cheese, and bacon.  Add salt and pepper to taste.

Spoon polenta evenly into 4 bowls.  Return poached eggs to simmering water for about 30 seconds, to warm up.  Using a slotted spoon top polenta with 2 eggs, sprinkle with cheese, onions and bacon to garnish.