A wonderful brunch yesterday: Runny Eggs on Creamy Grits ...Yummy! Plus any dish that you can garnish with bacon owns! This recipe feeds about 6-8 people, so unless you have a crowd, I suggest cutting it down.
Runny Eggs on Creamy Grits
5 1/2 cups Water
1/2 tsp. Salt
1 1/2 cups Quick Grits
2 tbsp Butter, unsalted
1/2 cup Parmigiano cheese, finely grated
1/4 cup Green Onions, chopped (white and green parts)
1/2 lb. Bacon, cooked crisply and crumbled
black pepper
8 Eggs, poached or fried
Chives
Bring water to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat to low, and cover. Make sure to stir often until grits are thick and creamy. To this add the butter, cheese, onions, bacon, and pepper. Cook 5 minutes longer.
Place grits in bottom of a bowl, and top with a poached or fried egg. Garnish with bacon and chives (optional).
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