by Kayb
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Kayb's Notes:
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1/2 cup
cooked polenta or grits (can be leftover, can be flavored with any savory spice, herb or cheese)
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2
eggs
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1 tablespoon
rendered bacon fat or melted butter
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2 ounces
cooked meat (diced bacon, crumbled sausage, cubed ham, shredded pork or chicken)
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1/4 cup
white sauce, recipe follows
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3 tablespoons
grated cheese of your choice
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Salt and pepper, to taste
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1 tablespoon
butter
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1 tablespoon
all-purpose flour
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1/2 cup
milk
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salt and pepper to taste
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1/2 teaspoon
paprika
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4 tablespoons
grated cheese, optional
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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 the hotline about this step!Melt 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 the hotline about this step!Pour 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 the hotline about this step!Bake 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.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
