Step 1

Preheat the oven to 400°F. Lay the slices of bacon in an even layer in a 12” cast-iron skillet. Cook for about 18 minutes in the oven, or until crisp. Remove the bacon (leaving the bacon fat in the skillet) and place the skillet over medium heat on the stovetop.

Step 2

Add the onions. Saute for a few minutes until beginning to caramelize. Add the apples, sprigs of sage, and a good pinch of salt. Continue to cook for about 8 more minutes until the onions and apples are soft and caramelized, stirring often. Add the apple cider vinegar and 2 tablespoons of maple syrup. Turn the heat to medium low and simmer for about 2 minutes. Remove the sage. Transfer the mixture to a bowl and cover with foil to keep warm. Wipe out the skillet.

Step 3

Meanwhile, bring the water to a boil in a small heavy-bottomed pot. Add a pinch of salt. Slowly add in the polenta, whisking to combine. Turn the heat to low and cook for about 5 minutes, stirring continuously. Whisk in the cheddar cheese, butter, and remaining 1 tablespoon of maple syrup.

Step 4

Back in the skillet, add a splash of olive oil over medium heat. Add the red chard and a pinch of salt. Quickly saute the greens until wilted.

Step 5

Assemble the platter by spooning the polenta onto one side. Add the scrambled eggs (recipe below) to the other side. Fill in the spaces with the bacon, apples, and greens. Top with lots of freshly cracked black pepper.

Step 6

Crack the eggs into a mixing bowl. Heat a 12” nonstick skillet over medium-low heat. Once hot, add the butter and let melt.

Step 7

Whisk the eggs vigorously until foamy. Add them to the skillet.

Step 8

Drop the heat to low and gently cook the eggs until softly scrambled, using a wooden spoon to make “ripples” in the eggs as they cook.

Step 9

Season with a pinch of salt.