Brunch – Eggs with Parmesan Sauce and Candied Bacon on the Side


Looking for a brunch to serve – easy and tasty?  How about polenta rounds topped with eggs and parmesan sauce, candied bacon and Bismarks?  What’s a bismark you ask?  It’s a beverage created by the Baron von Bismark – Beer and Champagne!  So here’s how you make a brunch for four!

The Bacon



What you need:

  • 12 Slices of thick sliced bacon
  • 1 teaspoon turbinado sugar (sugar in the raw)
  • ½ teaspoon ground cayenne pepper

How you do it:

  1. Using a pan with a rack, lay the bacon in a single layer on the rack.
  2. Put the sugar and cayenne in a mini food processor and run until well mixed.  (If you don’t have a mini processor or old coffee grinder, you can do it by hand with the back of a spoon – the idea is to get the cayenne to stick to the sugar crystals).IMG_1619
  3. Sprinkle the sugar and cayenne evenly over the top of the bacon.IMG_1622
  4. Bake at 350 degrees until the bacon is brown and crispy, about 25-35 minutes.


The Bismark


What you need, Per Drink –

  • 6 oz of quality stout beer
  • 6 oz of champagne or Prosecco

How you do it:

Pour the beer into a 12 oz glass.  Slowly top off with the champagne –

That’s it!  Easy! (And delicious!)


The Eggs



What you need:

  • Instant polenta
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1 sprig of fresh rosemary
  • four eggs

Sauce –

  • 1 cup heavy cream
  • ½ cup fresh grated parmesan
  • ¼ teaspoon smoked paprika
  • pinch of kosher salt

How you do it:

  1. To make the Polenta rounds, follow the directions on the box adding the sea salt, garlic powder and rosemary to the water.IMG_1623
  2.  When the polenta is thick, remove the rosemary and put the polenta in rounds onto a greased baking sheet.  Bake at 350 degrees for about 10 minutes, flip and cook another five to ten minutes, until very lightly browned.IMG_1625
  3. In the meantime, prepare the sauce.  Combine the cream and paprika, and heat on low until hot.  Add the parmesan and continue to heat, stirring, until the cheese is melted and the sauce begins to thicken.  Stir in the salt and remove from the heat.
  4. Poach or fry the eggs until the white is firm, but the yolk is still soft.
  5. To assemble, place the polenta round on the plate.  Top with one egg and ¼ of the sauce.  IMG_1629
  6. Serve hot with three slices of candied bacon and a bismark!


Marilyn's Treats Wonderful Wenesday Feature
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15 Responses to Brunch – Eggs with Parmesan Sauce and Candied Bacon on the Side

  1. Audrey says:

    Oh my goodness. All of this looks AMAZING! Can I come to your house for brunch?

    Thanks for sharing this on Tasty Tuesdays. Pinned to the Tasty Tuesdays Board.

    • HelenFern says:

      LOL – That was my husbands Valentine’s day brunch – and it did come out pretty good – and SUPER simple!!
      Thanks for stopping by!

  2. Mary Burris says:

    Thank you for tossing your hat into the ring at the Party Under The Big Top! I hope to see you again next week!

  3. You had me Parmesan Sauce but then you threw in Candied Bacon and I was in food heaven just dreaming of making this! Oh, and I absolutely LOVE The Bismark! ;-)

    We’re so glad you were able to make it over to the #BigTopBlogParty this week! Hope to see you again at the next Party Under the Big Top too!

    Wishing you a fabulous week!

    Much love,
    Lysa xx
    Welcome to My Circus

  4. Ashleigh says:

    Looks delish! I love bacon!! Thank you for linking up with the OMHG WW! Have a wonderful week and stay warm!! xxAshleigh @SimplyWright

  5. Candice says:

    Thanks for linking up to Bloggers Brags Pinterest Party and I have pinned this to our board

  6. Rachel says:

    Looks delicious. I’m going to have to try the Bismark. Thanks for sharing on the Small Victories Sunday link up.

  7. Brittany says:

    It’s late at night when I’m reading this, but I am now craving brunch! Thanks for sharing at the #HomeMattersParty :)

  8. Congratulations! Your post was my feature pick from my Commenters at #WonderfulWednesday this week. Visit me on Tuesday evening and to see your feature and pick up your badge! All hosts choose their own features so be sure to return to my blog. I invite you to leave more links to be shared and commented upon.

  9. Hi Helen,
    Thanks for coming to the Blogger’s Pit Stop last week.
    Janice, Pit Stop Crew

  10. Donella says:

    This looks sooo tasty. I’ve never tried a parmesan sauce on my eggs, but now I must. Thanks for sharing at Funtastic Friday!

  11. Pingback: Dutch Babies - a German pancake - The Lazy GastronomeThe Lazy Gastronome

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