Eggs with bacon and polenta
Description
The dish is prepared without unnecessary complications. This light and filling breakfast is ready in just a few minutes. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. In a medium saucepan, bring water to a boil, reduce heat, and add 2 tablespoons of white vinegar and 1 teaspoon of salt. Crack the eggs into the saucepan and cook for approximately 3 minutes. Remove with a slotted spoon and place in ice water. Set aside. Keep the water simmering. In a skillet, cook bacon slices until golden brown. Transfer to paper towels to drain excess fat. Once cooled, chop the bacon.
- 2
Step 2
2. Dice the red onion and garlic. In a medium saucepan, combine milk, water, 1/2 teaspoon salt, garlic, and red onion. Bring to a boil. Gradually add the polenta.
- 3
Step 3
3. Simmer over low heat, stirring frequently, until the polenta thickens and becomes creamy. Mix in butter, grated cheese, and bacon. Add salt and pepper to taste.
- 4
Step 4
4. Divide the polenta among 4 bowls. Return the boiled eggs to the boiling water for about 30 seconds to reheat. Place 2 eggs on top of the polenta in each bowl, then sprinkle with cheese, onion, and bacon. Serve immediately.