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Posts Tagged ‘Baked Eggs’

Recipes from the Kitchen of A Bed of Roses: Polenta Egg Nests

July 21st, 2011 by abedofroses

Polenta Egg Nests

A Polenta Egg Nest with Mango Blueberry Fruit Salad

We tried a new recipe the other day and it was a big success! It involves making the polenta at least one day ahead, but it was worth it. The little secret is the hidden applewood- smoked bacon lining the nests. It gives a smokey flavor to the whole dish.

Ingredients:

Polenta-

•   2 Tbs butter

•   1/4 cup minced scallions

•   3 cups water

•   1 tsp salt

•   1 cup of course yellow cornmeal

•   1/2 cup freshly grated Parmesan Reggiano

•   1 Tbs fresh thyme, minced

 

Eggs-

•   20 slices of bacon, preferably applewood-smoked

•   6 oz grated mexican cheese blend, divided

•   6 oz grated gouda, divided

•   8 large eggs

•   1/4 cup sliced scallions

•   1 tsp fresh thyme

Directions:

One or two days before serving make the Polenta

  1. Melt butter in a medium saucepan. Add scallions and sauté just until limp.
  2. Add the water and salt and bring to a boil.
  3. Gradually whisk in the corn meal and bring to a boil.
  4. Reduce heat to low and simmer until thick and creamy, 10-14 minutes, stirring frequently.
  5. Stir in Parmesan and 1 Tbs fresh thyme. Season with salt & fresh ground pepper.
  6. Cool to room temperature then cover and refrigerate at least overnight or for up to 2 days.

To make the baked eggs

  1. Preheat oven to 400°F.
  2. Heat one or two large skillets over medium heat and add bacon. Fry until just brown but still pliable- not crisp!
  3. Drain on paper towels and cool enough to handle.
  4. Line the sides of eight Ramekins with two slices of bacon each forming a collar. Put 1/2 slice of bacon in the bottom of each Ramekin.
  5. Put about 1/3 cup of polenta into each Ramekin, pressing into the bottom and up the sides to form a nest.
  6. Mix the grated cheeses in a bowl and sprinkle 1/4 cup of cheese in each Ramekin.
  7. Crack one egg into the center of each “nest”.
  8. Sprinkle with remaining cheese, scallions, thyme and black pepper.
  9. Place Ramekins on a rimmed baking sheet and bake about 23 minutes or just until the egg whites are almost set.
  10. Let eggs stand at room temperature for 5 minutes before serving. They will continue to cook.

 

 

 

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