Cheese Breakfast Grits with Fried Eggs and Bacon
Description
Grits for breakfast? Why not? Make them with cheese, with tomatoes, avocado slices, bacon and fried eggs on top for a complete, delicious meal.
Ingredients
3 c. water
3/4 c. stone-ground corn grits
1 t. kosher salt, plus more for serving
1/2 c. grated Parmesan or sharp Cheddar cheese
1 medium avocado, peeled, pitted and sliced
4 slices bacon, 5 oz. (not thick-cut)
1 c. cherry or grape tomatoes (about 5 oz.)
3 T. unsalted butter, divided
1/4 c. whole milk
4 large eggs, divided
black pepper, to taste
Directions
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Add water, grits and salt to a medium saucepan; bring to a boil over high heat. Remove from heat; cover; set aside for 15 minutes.
Meanwhile, prepare the cheese and toppings.
Grate cheese on the largest holes of a box grater until there is 1/2 c. Parmesan cheese (1 1/2 oz.) or Cheddar cheese (2 oz.).
Halve, pit, and cut the avocado into 1/4 inch slices.
Cut the bacon slices crosswise into 3/4 inch pieces.
Uncover grits; bring back to a boil over medium-high heat. Cook, stirring regularly with a wooden spoon, scraping the bottom to prevent clumping, until most of the water is absorbed and the grits are al dente (tender with a toothsome bite), 15 - 20 minutes.
Meanwhile, place the bacon in a 10 inch cast iron or non-stick skillet over medium heat; cook, stirring occasionally, until browned and crisp, 10 - 12 minutes. Transfer the bacon to a paper towel lined platter.
Add the tomatoes to the skillet; cook until they brown slightly and skins burst, about 4 minutes. Transfer to the platter. Remove the skillet from the heat; set aside for later.
When the grits are done, remove from the heat. Add 2 T. unsalted butter, milk, and cheese; stir until melted. Season to taste with more salt, if needed.
Heat the skillet over medium heat until the bacon grease is shimmering. Add 2 eggs; cook, occasionally tilting the pan toward you so the bacon grease puddles on the side; use a spoon to baste the egg whites with the grease. Continue basting until no raw egg white remains, 2 - 3 minutes. Transfer the eggs to a plate.
Add the remaining butter to the skillet if there isn’t enough fat; repeat cooking the remaining 2 eggs.
Assembly: Add one fourth of the grits to a bowl, then top with one fourth of the bacon, tomatoes, eggs, and avocado. Season with more salt and pepper.
Refrigerate leftover grits, tomatoes, and bacon separately in airtight containers for up to 4 days.
4 servings.
*When reheating the leftover grits, they may need to be thinned with water.