Evil Eggs

Perfect brunch dish.

This is the perfect brunch dish. It’s a combination of the tastiest breakfast with a light salad. If you really want to charm someone, this is your secret. This recipe serves 8.

Polenta Ingredients

• 2 tablespoons butter

• 1/4 cup minced green onions

• 3 cups water

• 1 teaspoon salt

• 1 cup polenta (course cornmeal)

• 1/2 cup (packed) finely grated Parmesan cheese

• 1 tablespoon minced fresh thyme

Baked Egg Ingredients

• 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

Salad Ingredients

• 1/4 cup sherry wine vinegar

• 2 teaspoons Dijon mustard

• 2 teaspoons brown sugar

• 2 tablespoons extra‑virgin olive oil

• 2 tablespoons warm bacon drippings (reserved from cooking bacon)

• 4 cups mâche (corn salad)

• 4 cups arugula

• 1 tomato, diced

• 1/2 cup thinly sliced green onions for garnish

• fresh thyme leaves for garnish

Instructions

Make the polenta. Melt butter in a medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add water and salt; bring to a boil. Gradually whisk in polenta. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 15 minutes. Stir in Parmesan and thyme. Season with salt and pepper. Cool to lukewarm.

Prep the bacon. Fry slices until they are beginning to brown but still pliable. Transfer to paper towels and cool slightly. (Reserve 2 tablespoons bacon drippings for vinaigrette.)

Assemble the cups. Line the sides of eight 1 1/4‑cup custard cups with 2 slices of bacon each, forming a collar. Place 1/2 slice bacon on the bottom of each cup. Divide polenta among cups and press over the bottom and up the sides. Mix cheeses and sprinkle over polenta.

Bake. Preheat oven to 400°F. Crack 1 egg into the center of each cup. Sprinkle with remaining cheese, green onions, thyme, and black pepper. Place cups on a rimmed baking sheet and bake until egg whites are almost set, about 20 minutes. Let stand at room temperature for 5 minutes to finish cooking.

Make the vinaigrette. Whisk together the vinegar, mustard, and brown sugar. Whisk in the olive oil and warm bacon drippings. Season with salt and pepper.

Toss the greens. Combine the mâche, arugula, and tomato in a large bowl and toss with just enough vinaigrette to lightly dress the salad.

Final assembly. Divide the dressed greens among plates. Run a small sharp knife around the edge of each polenta cup. Tilt and slide the bacon, polenta, and egg onto beds of dressed greens. Garnish with green onions and thyme leaves.