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Bacon Wrapped Eggs with Salami over Polenta


  • 10 thick slices bacon
  • 1/2 cup prepared polenta
  • 3 oz. shredded Chihuahua cheese
  • 3 oz. shredded Pepper Jack cheese
  • 4 large eggs
  • 4 oz. chopped salami
  • 1/4 cup diced red pepper
  • 2 Tbsp. thinly sliced green onions
  • 1 seeded chopped serrano pepper
  • 1 tsp. minced fresh cilantro


  • 1. Preheat standard oven to 400°F.
  • 2. Cook bacon in large skillet on medium heat about 4 minutes, until beginning to brown, but still pliable. Remove from skillet and drain on paper towels.
  • 3. Line sides of each of 4 custard cups (each 1-1/4 cups) with 2 slices bacon, forming a collar. Place 1/2 strip bacon onto bottom of each cup. Evenly divide polenta between cups. Press over bottom and sides of bacon.
  • 4. Combine cheeses. Sprinkle half the cheese evenly over polenta. Crack 1 egg into each cup. Sprinkle evenly with remaining half of cheese.
  • 5. Divide and layer with salami, red pepper, onion and serrano pepper.
  • 6. Place custard cups on half sheet pan. Bake 18 to 20 minutes or until egg whites are almost set. Remove from oven and let stand 5 minutes.
  • 7. Carefully run thin metal spatula around edge of each cup. Tilt cup and slide onto each plate. Sprinkle with cilantro and serve.
  • Nutritional information per serving: Calories 551; Total Fat 36g; Saturated Fat 16g;
  • Trans. Fat 0g; Cholesterol 293mg; Sodium 1497mg; Total Carbohydrate 22g; Dietary Fiber 2g;
  • Total Sugars 3g; Protein 29g