Poached Eggs With Creamy Polenta and Bacon Jam

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Quick Ingredients

8 ounces thick-cut bacon, diced
1 large yellow onion, finely diced
2 garlic cloves, minced
3 tablespoons packed dark brown sugar
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1/4 cup water
3 cups low-sodium chicken stock
1 cup whole milk
1 cup coarse-ground yellow polenta
3/4 cup finely grated Parmesan cheese
2 tablespoons unsalted butter
4 large eggs
1 tablespoon distilled white vinegar
1 tablespoon fresh thyme leaves, divided
1 teaspoon kosher salt, divided
1 teaspoon coarsely cracked black pepper, divided

Do This

1. Cook the diced bacon in a skillet over medium heat for 8 minutes; transfer it to a plate and reserve 1 tablespoon of bacon fat.
2. Cook the onion in the reserved fat for 10 minutes. Add garlic, brown sugar, maple syrup, apple cider vinegar, water, thyme, and pepper.
3. Simmer the onion mixture for 8 minutes, fold in the bacon, and cook for 2 minutes until glossy and jammy.
4. Bring the chicken stock, milk, and salt to a simmer. Slowly whisk in the polenta and cook over low heat for 30 minutes, stirring frequently.
5. Stir the Parmesan, butter, and black pepper into the polenta.
6. Poach the eggs in 185°F water with white vinegar for 3 1/2 minutes, then drain well.
7. Spoon the polenta into bowls and top with bacon jam, poached eggs, thyme, and cracked black pepper.

Why You’ll Love This Recipe

Silky Parmesan polenta makes a warm, comforting base for tender poached eggs.
The bacon onion jam balances smoky, salty, sweet, and tangy flavors.
Most of the cooking happens on the stovetop, with no special equipment required.
The bacon jam can be prepared ahead, making this an excellent choice for a relaxed weekend brunch.

Grocery List

Produce: 1 large yellow onion, 2 garlic cloves, and 1 small bunch fresh thyme
Dairy: 1 cup whole milk, 3/4 cup finely grated Parmesan cheese, and 2 tablespoons unsalted butter
Meat & Eggs: 8 ounces thick-cut bacon and 4 large eggs
Pantry: Coarse-ground yellow polenta, low-sodium chicken stock, dark brown sugar, pure maple syrup, apple cider vinegar, distilled white vinegar, kosher salt, and whole black peppercorns

Full Ingredients

For the Bacon Onion Jam

8 ounces thick-cut bacon, cut into 1/2-inch pieces
1 large yellow onion, finely diced, about 1 1/2 cups
2 garlic cloves, minced
3 tablespoons packed dark brown sugar
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1/4 cup water
1 teaspoon fresh thyme leaves
1/4 teaspoon coarsely cracked black pepper

For the Creamy Parmesan Polenta

3 cups low-sodium chicken stock
1 cup whole milk
1 cup coarse-ground yellow polenta, not instant polenta
3/4 teaspoon kosher salt
3/4 cup finely grated Parmesan cheese
2 tablespoons unsalted butter
1/4 teaspoon coarsely cracked black pepper

For the Poached Eggs and Serving

4 large eggs, preferably very fresh
1 tablespoon distilled white vinegar
2 teaspoons fresh thyme leaves
1/4 teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper

Poached Eggs With Creamy Polenta and Bacon Jam – Closeup

Step-by-Step Instructions

Step 1: Crisp the bacon

Place the diced bacon in a large, cold skillet, then set the skillet over medium heat. Cook for 8 minutes, stirring every 1 to 2 minutes, until the bacon is browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully pour the rendered fat into a heat-safe container, leaving exactly 1 tablespoon in the skillet.

Step 2: Make the bacon onion jam

Return the skillet to medium-low heat. Add the diced onion to the reserved bacon fat and cook for 10 minutes, stirring every 2 minutes, until the onion is very soft and golden around the edges. Add the minced garlic and cook for 30 seconds.

Stir in the dark brown sugar, maple syrup, apple cider vinegar, water, 1 teaspoon thyme, and 1/4 teaspoon black pepper. Increase the heat to medium and bring the mixture to a gentle simmer. Cook for 8 minutes, stirring frequently, until the liquid becomes syrupy. Fold in the cooked bacon and cook for 2 minutes more. Remove the skillet from the heat. The jam will continue to thicken as it cools.

Step 3: Start the polenta

While the onion mixture simmers, combine the chicken stock, whole milk, and 3/4 teaspoon kosher salt in a heavy-bottomed medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the milk does not scorch. Do not let it reach a rapid boil.

Reduce the heat to low. While whisking continuously, pour in the polenta in a thin, steady stream. Continue whisking for 2 minutes to prevent lumps from forming.

Step 4: Cook and finish the polenta

Cook the polenta over low heat for 30 minutes, stirring thoroughly with a wooden spoon every 3 to 4 minutes and scraping across the bottom and into the corners of the saucepan. The finished polenta should be thick, smooth, and soft enough to settle gently when spooned into a bowl. If the grains still taste firm after 30 minutes, continue cooking for 5 additional minutes.

Remove the saucepan from the heat. Stir in the Parmesan, butter, and 1/4 teaspoon black pepper until the cheese and butter are completely melted. Cover the saucepan and keep the polenta warm while you poach the eggs.

Step 5: Prepare the poaching water

Fill a wide, deep skillet or saucepan with 3 inches of water. Add the distilled white vinegar and heat the water over medium heat until it reaches 185°F. The water should be steaming, with small bubbles on the bottom, but it should not be boiling. Crack each egg into its own small ramekin or cup, taking care not to break the yolks.

Step 6: Poach the eggs

Use a spoon to gently stir the water in a slow circle. Lower two eggs into the water, one at a time, keeping them separated. Poach for exactly 3 1/2 minutes for set whites and warm, runny yolks. Lift the eggs out with a slotted spoon and place them on a clean kitchen towel to drain. Repeat with the remaining two eggs, returning the water to 185°F before adding them. Season the drained eggs with the remaining 1/4 teaspoon kosher salt.

Step 7: Assemble and serve

Divide the hot Parmesan polenta among four shallow bowls. Spoon approximately 1/4 cup of warm bacon onion jam over each portion, leaving some of the polenta visible. Place one poached egg on top of each bowl. Finish with the remaining 2 teaspoons fresh thyme leaves and 1/2 teaspoon cracked black pepper, dividing both evenly among the servings. Serve immediately while the polenta is creamy and the egg yolks are warm.

Pro Tips

Use fresh eggs: Fresh egg whites hold tightly around the yolks, producing neater poached eggs with fewer wispy strands.
Keep the poaching water below a boil: Aim for 180°F to 190°F. Rapidly boiling water can tear the delicate egg whites apart.
Add the polenta slowly: A thin, steady stream and constant whisking during the first 2 minutes are the best defenses against lumps.
Serve polenta promptly: Polenta firms as it rests. If it becomes too thick, whisk in 2 tablespoons of hot milk or water before serving.
Watch the jam closely at the end: The sugar can scorch once the liquid has reduced. Stir frequently and remove the skillet when the mixture looks glossy but still spoonable.

Variations

Vegetarian mushroom jam: Replace the bacon with 12 ounces finely chopped cremini mushrooms. Cook the mushrooms in 2 tablespoons olive oil until deeply browned, then proceed with the onion and seasonings.
Spicy bacon jam: Add 1/4 teaspoon crushed red pepper flakes with the garlic, or stir 1 teaspoon hot sauce into the finished jam.
Greens and eggs: Add a layer of sautéed spinach or chopped kale between the polenta and bacon jam for extra color and vegetables.

Storage & Make-Ahead

The bacon onion jam can be made up to 5 days ahead. Cool it completely, transfer it to an airtight container, and refrigerate. Reheat it in a small saucepan over low heat for 5 minutes, adding 1 tablespoon of water if it is too thick. Refrigerate leftover polenta in an airtight container for up to 4 days. Reheat it over low heat with 2 tablespoons of milk or water per serving, whisking until smooth and heated to 165°F. Poached eggs are best served immediately, but they can be held in ice water in the refrigerator for up to 24 hours and rewarmed in 180°F water for 45 seconds. Do not freeze the assembled dish.

Nutrition (per serving)