Breakfast (Runny Eggs On Creamy Grits)

By chefbobby

You can fry or poach your eggs; either way, make sure they have runny yolks to trickle into the creamy grits.

Ingredients

• 5 1/2 cups water
• 1/2 teaspoon salt
• 1 1/2 cups quick grits
• 2 tablespoons unsalted butter, plus more for frying eggs
• 1/3 cup finely grated Parmigiano Reggiano cheese
• 1/4 cup finely chopped green onions, white and green parts
• 4 slices crisply cooked bacon, crumbled
• 1/4 teaspoon Freshly ground black pepper
• 8 eggs

Preparation

Step 1

1) Combine water and salt in a medium saucepan. Bring to a boil. Gradually whisk in grits. Reduce heat to low, cover, and cook, whisking often, until thick and creamy. Stir in 2 tablespoons butter, cheese, green onions, bacon and pepper. Cook 5 minutes longer.

2) Melt additional butter in a large nonstick skillet over medium-high heat. Fry eggs until whites are set and yolks are still runny. Or poach eggs in boiling water 3 minutes.

3) Spoon grits into bowls. Top with eggs.