Ingredients
1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)6 pieces Canadian bacon2 teaspoons white vinegar6 large eggs2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1 cup 2% milk1/4 cup shredded Swiss cheese1/4 cup grated Parmesan cheese1 tablespoon sherry, optional1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Preparation
Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm.
Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach.
For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
