To make the Polenta rounds, follow the directions on the box for four servings, adding the sea salt, garlic powder and rosemary to the water.

When the polenta is thick, remove the rosemary and put the polenta in rounds onto a greased baking sheet. 

Bake at 350 degrees for about 10 minutes, flip and cook another five to ten minutes, until very lightly browned.

In the meantime, prepare the sauce. 

Combine the cream and paprika, and heat on low until hot. 

Add the parmesan and continue to heat, stirring, until the cheese is melted and the sauce begins to thicken. 

Stir in the salt and remove from the heat.

Poach or fry the eggs until the white is firm, but the yolk is still soft.

To assemble, place the polenta round on the plate.  Top with one egg and ¼ of the sauce.  

Serve hot with three slices of candied bacon and a bismark!