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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 Brunch Bacon –
Using a pan with a rack, lay the bacon in a single layer on the rack.
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).
Sprinkle the sugar and cayenne evenly over the top of the bacon.
Bake at 350 degrees until the bacon is brown and crispy, about 25-35 minutes.
Spicy, Sweet and savory side for any perfect brunch.
- 12 slices thick sliced bacon
- 1 teaspoon turbinado sugar (raw sugar)
- 1/2 teaspoon cayenne pepper
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Using a pan with a rack, lay the bacon in a single layer on the rack.
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Sprinkle the sugar and cayenne evenly over the top of the bacon.
Copyright 2015 The Lazy Gastronome
The Bismark – the drink
Making the drink –
Pour the beer into a 12 oz glass. Slowly top off with the champagne –
That’s it! Easy! (And delicious!)
This delicious brunch drink was created by the Baron von Bismark - hence the name!
- 24 oz Stout Beer
- 24 oz champagne or prosecco
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Using 12 oz glasses, pour 6 oz of beer into each.
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Top each glass off with 6 oz. of champagne, pouring slowly so it doesn't foam.
Poached Eggs on Polenta Rounds with Parmesan Cream sauce –
Making the Eggs and polenta –
To make the Polenta rounds, follow the directions for four servings on the box, adding the sea salt, garlic powder and rosemary to the water.
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.
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.
Poach or fry the eggs until the white is firm, but the yolk is still soft.
To assemble, place the polenta round on the plate. Top with one egg and ¼ of the sauce.
Serve hot with three slices of candied bacon and a bismark!
- 1 small box Instant polenta
- 1/8 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1 sprig fresh rosemary
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup fresh grated parmesan
- 1/4 teaspoon smoked paprika
- pinch koker salt
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When the polenta is thick, remove the rosemary and put the polenta in rounds onto a greased baking sheet.
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Combine the cream and paprika, and heat on low until hot.
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Add the parmesan and continue to heat, stirring, until the cheese is melted and the sauce begins to thicken.
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Stir in the salt and remove from the heat.
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Poach or fry the eggs until the white is firm, but the yolk is still soft.
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Serve hot with three slices of candied bacon and a bismark!
Copyright 2015 The Lazy Gastronome