Recipe #2 - Bacon Wrapped Eggs

I got this recipe from the April 2005 issue of Bon Appetit. The picture makes it look SO yummy.

Bacon Wrapped Baked Eggs with Polenta

Polenta
2 T butter
1/4 c minced green onions
3 c water
1 t salt
1 c polenta
1/2 c (packed) grated Parmesan cheese
1 T minced fresh thyme

Baked Eggs
20 slices smoked bacon

6 oz extra sharp white cheddar, grated
6 oz Gruyere, grated

8 large eggs
1/4 c thinly sliced green onions
1 t minced fresh thyme

Method for Polenta
melt butter in medium saucepan, medium heat
add green onions, stir until wilted (approx 1 min)
add 3 c water & salt, bring to boil
gradually whish in polenta, bring to boil
reduce heat to low, simmer until thick and creamy
stir occasionally (about 13 min)
stir in cheese & thyme, salt & pepper
cool to lukewarm
* can be prepared up to 2 days ahead

Method for Baked Eggs
heat large skillet over medium heat
add bacon, fry until beginning to brown
drain on paper towels, cool slightly

line sides of 8 1 1/4 cup custard cups with 2 slices of bacon each, forming a collar
place 1/2 slice bacon on bottom of each cup
divide polenta in each cup, about 1/3 c each
press polenta over bottom and up sides of bacon
mix cheeses, sprinkle 1/2 cup over polenta in each cup

preheat oven to 400 F
crack one egg in the centre of each cup
sprinkle eggs with remaining cheese, green onions, thyme and black pepper
transfer cups to rimmed baking sheet
bake until egg whites are almost set, about 20 min
let eggs stand at room temp for 5 min (eggs will continue to cook)

run small sharp knife around edges, tilt cups and slide onto plates