Breakfast Polenta with Eggs and Bacon

Instructions

1. Prepare the polenta
   In a large saucepan, bring the chicken broth or water to a boil. Slowly whisk in the polenta and salt, stirring continuously to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 15-20 minutes until thick and creamy. Remove from heat and stir in butter and Parmesan cheese.
2. Cook the bacon
   While the polenta is cooking, heat a large skillet over medium heat. Add bacon slices and cook until crispy, about 5-7 minutes. Transfer to paper towels to drain, then chop or crumble into pieces.
3. Prepare the eggs
   Keep about 1 tablespoon of bacon fat in the skillet and discard the rest. Crack the eggs into the skillet, working in batches if necessary. Cook to your preference - sunny side up, over easy, or with covered lid for over medium, about 3-4 minutes.
4. Assemble the breakfast bowls
   Divide the warm polenta among four bowls. Top each serving with two eggs, crumbled bacon, a sprinkle of chives, black pepper, and red pepper flakes if using.
5. Serve immediately
   Serve the breakfast polenta immediately while everything is hot. The runny egg yolks will create a delicious sauce when mixed with the creamy polenta.