Bacon Wrapped Egg with Polenta

Bacon Wrapped Egg with Polenta

Besides cooking with alcohol, another fascination (or vice) is wrapping things in bacon. But who could blame me? Anything wrapped in bacon is delicious!

I had to sweet talk me mother into letting me borrow her  ramekin dishes in order to make this. The method is so easy, but makes everything look ridiculously fancy.

First cook the bacon in a regular pan half way so that they are still very pliable. In the ramekin, line the sides with two pieces of bacon. Cut one piece of bacon in half or thirds and line the bottom. (You are basically making a cup or bowl out of bacon… awesome, right?)

Then fill with polenta, crack a raw egg on top and finish off with cheese, thyme, salt and pepper. So easy and so yummy!


Bacon-Wrapped Eggs with Polenta

Make the polenta a couple of days ahead, then assemble each serving an hour or so before guests arrive.

8 servings

Recipe by Jeanne Thiel Kelley



  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup minced green onions
  • 3 cups water
  • 1 teaspoon salt
  • 1 cup polenta (coarse cornmeal)
  • 1/2 cup (packed) grated Parmesan cheese
  • 1 tablespoon minced fresh thyme

Baked eggs

  • 20 thick slices applewood-smoked bacon
  • 6 ounces extra-sharp white cheddar cheese, grated
  • 6 ounces Gruyère cheese, grated
  • 8 large eggs
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon minced fresh thyme



  • 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. DO AHEAD Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.

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. DO AHEAD 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.

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