Ingredients
- 12 strips bacon
- 1 cup coarse-ground white grits
- 2 cups water or more, if needed
- 2 cups milk
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 1 cup sharp white Cheddar
- 6 large eggs
Directions
Set a large, 12-inch saute pan over medium-low heat. Place the bacon in the pan, 6 strips at a time and cook until rendered and crisp, about 4 to 5 minutes per side. Repeat with the remaining bacon and set aside.
Pour off the fat from the pan and return to the heat. Add the water, milk and grits to the pan. Bring to a boil and reduce the heat to a simmer. Cook the grits, covered, stirring often, until soft and most of the liquid has been absorbed, 45 minutes to 1 1/2 hours depending on the grits. Add more water (a half cup at a time), if necessary.
Once the grits are cooked to the desired degree of tenderness, season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add the cheese and stir well to combine. Crack 5 eggs around the perimeter of the saute pan in a five point star pattern, and 1 egg in the center, and season with the remaining salt and pepper. Place 2 strips of bacon in an X pattern over each egg and return the lid to the grits. Continue to cook, undisturbed, until the whites of the eggs are set and the yolks are still runny, about 12 minutes. Remove the lid and serve the grits by scooping the eggs and bacon with the grits onto plates or shallow bowls. (For folks who like their eggs cooked more, simply stirring the eggs into the hot grits when served will cook the yolks further.)
















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By anngraves_8547574
North Wilkesbor...
on April 16, 2009
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I totally loved this dish!!!! Easy and really good!! Try it!!! You will like it!!!
By ginahammon_5143314
Medford, OR
on July 25, 2007
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If you like grits than this is for you. Its easy and only takes one pan to cook in. You can also use quick grits adding the eggs and bacon in the same manner and its even quicker.
By cdellaporte211_...
Brooklyn, NY
on May 04, 2007
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Maybe next time, I'll leave out any extra salt the recipe calls for. The salt in the cheese and bacon would probably have been just fine.
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