While traditionally grits might just be served with a pad of butter, they taste amazing when mixed with other things -- shrimp comes to mind. I thought, bacon makes everything taste better. So, why not bacon and cheese? Exactly. No good reason not to.
It's a pretty easy thing to throw together on a lazy sunday morning for a delicious brunch. Now unless you're not telling Joe Pesci about your "magic grits" you can cook off the bacon while the grits are cooking. There are quick cooking grits, but you better not be south of the mason-dixon if you are using them.
Hey, since you're cooking with bacon, one egg is enough. But, thats no reason to not use the bacon fat to cook the egg in. I know, I know, it's just too good to resist.
I like to put the egg on top of the grits so the egg yolk can get mixed it. It's sinful. Paired with a bloody mary it's a brunch worth getting out of bed for.
Bacon Cheese Grits with a Fried Egg
Serves 2
Total time about 25 minutes
Ingredients:
1 3/4 cups water
1/2 cup grits
1/2 tsp kosher salt
1 Tbsp olive oil
2 slices thick-cut bacon, diced
2 Tbsp cheddar cheese, grated
1 scallion, thinly sliced
2 eggs
kosher salt, to taste
black pepper, to taste
Method:
1.) Bring water to a boil and stir in grits and salt. Reduce heat to a simmer, and cook until tender. If your using quick-cook grits this takes about 7 minutes, if not it takes about 20.
2.) In a heavy bottom sautee pan over medium heat add the olive oil and the bacon. Cook the bacon until its rendered out the fat and gotten golden and crispy, about 5 minutes. Drain using a slotted spoon on to a paper towel lined plate. Drain away the bacon fat, saving 2 tsp.
3.) Use 2 tsp of the rendered out bacon fat and add two eggs, increase heat to medium. Cook until the whites are set. Sprinkle with salt and pepper.
4.) When grits are finished stir in the cooked bacon, the cheese and the scallion. Spoon onto a plate and serve along with a fried egg.
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