by Kayb
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Kayb's Notes:
Expand1/2 cup cooked polenta or grits (can be leftover, can be flavored with any savory spice, herb or cheese) Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 tablespoon rendered bacon fat or melted butter Ask a question about this ingredient
2 ounces cooked meat (diced bacon, crumbled sausage, cubed ham, shredded pork or chicken) Ask a question about this ingredient
1/4 cup white sauce, recipe follows Ask a question about this ingredient
3 tablespoons grated cheese of your choice Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon all-purpose flour Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/2 teaspoon paprika Ask a question about this ingredient
4 tablespoons grated cheese, optional Ask a question about this ingredient
Preheat oven to 325. Smooth polenta or grits in the bottom of a 2-cup ramekin or ovenproof bowl. Break two eggs into a separate bowl, and gently slide them atop polenta or grits. Salt and pepper to taste (take into account seasonings in meat). Drizzle eggs with bacon fat or butter, and sprinkle with meat.
Ask a question about this stepMelt butter in small saucepan; add flour and seasonings and stir until flour begins to turn golden and smell nutty. Add milk and stir until smooth; remove from heat and add cheese, if using.
Ask a question about this stepPour white sauce into ramekins, and top with remaining grated cheese. (Note: If you don't want to bother with making white sauce, this is almost as good with just some grated cheese sprinkled over the egg and meat.)
Ask a question about this stepBake for approximately 12 minutes, long enough to heat everything through, set the whites and leave the yolk runny, or longer if for some odd reason you like a hard yolk.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
