Photography: Jennifer Causey

Source: Martha Stewart Living, October 2013

Ingredients

  • Bacon
  • Polenta
  • Eggs

Directions

  1. Cook bacon in a nonstick skillet. Remove all but a thin film of fat from skillet. Cut cold polenta into 3-inch squares, then cut 2 1/2-inch circles out of centers with a glass or cookie cutter. Fry squares and circles over medium-high heat until golden on bottom. Flip and crack an egg into each hole. Cover and cook until whites are set but yolks are still runny. Serve with bacon.

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