SERVES:
4
INGREDIENTS:
8 - 12 slices bacon, cooked crisp
4 - 8 large eggs (see procedure)
3/4 cup grits
3 1/2 cups water (see hints below)
3 - 4 ounces grated cheddar cheese
approx. 4 cups water for poaching eggs
2 Tbs white vinegar
chopped green onion for garnish
serve with toast if you like
PROCEDURE:
Crisp up as much bacon as you like and, while that's cooking along, add 3 1/2 cups of water to a deep, heavy bottomed pot and bring it up to a boil.
Then whisk in 3/4 cup grits and turn the heat to the lowest setting.
Switch out the whisk for a wooden spoon and stir that occasionally as it's cooking along, it's going to take about 15-20 minutes to cook.
At some point you'll want to crack 4 large eggs into 4 small individual bowls and also grate 3-4 ounces of cheddar cheese and thinly chop some green onion to use for an optional garnish.
Once the grits have been cooking along for 10-12 minutes, and the bacon is crisp and out of the pan, add about 1-inch of water to another large saute pan and add a little splash of white vinegar and bring it up to a gentle simmer.
Once the grits are soft to the tooth, add a couple of Tbs of butter if you like and add the grated cheddar cheese and stir that to melt the cheese into it and turn the heat off.
All that's left is to very carefully add each egg to the gently simmering water and immediately set the timer for 4 minutes.
And then gently scoop the cooked eggs out of the water (draining them well) and serve them over some of the grits and bacon and finish with some optional chopped green onions.
HINTS:
Try substituting half chicken broth (or all chicken broth) for the water, or even half chicken broth and half milk for more depth of flavor.
The vinegar helps the eggs white stay together and set up better.
Try serving this with a little Tabasco or other pepper sauce.