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Bacon, Egg, & Cheese Grits

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

For the grits:

  • 1 cup grits (not quick-cooking!)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup water
  • 4 ounces butter salted
  • 1 teaspoon ground black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup sharp cheddar cheese shredded
  • ½ cup Monterrey Jack cheese shredded

For the rest of the bowl:

  • 6 strips thick-cut bacon
  • 4 eggs
  • 2 tablespoons white vinegar
  • 4 shakes Louisiana hot sauce
  • salt and pepper to taste

Instructions

For the grits:

  • Pour the chicken both, heavy cream, and water into a medium sauce pan. Add butter and seasonings and whisk together. Heat mixture over medium-high heat until it begins to boil. Once it's boiling, very very slowly pour in the grits while whisking quickly for 2 minutes. Reduce heat to medium-low, cover, and let cook for 20-25 minutes, or until thick. Stir occasionally.
  • Once grits have cooked and thickened, add shredded cheese in batches and whisk together until combined. Taste grits and add hot sauce or salt, if needed.

To assemble the grit cakes:

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Lay 6 strips of bacon over the sheet. Place in preheated oven to bake for about 20 minutes or until crispy. Remove from oven and transfer bacon to a paper towel to cool.
  • Fill wide saucepan with water halfway. Add 2 tablespoons white vinegar. Bring to a slow boil. Gently break one egg into the water. Repeat with other eggs, remembering to give them enough space so they don't touch. Reduce heat to a simmer. Cook for 3.5 minutes until the egg white is set and the yolk is still runny. Remove from a slotted spoon and place each egg on top of a bowl of grits.
  • Using your hands (or a knife, if the bacon is on the chewier side), break up the bacon into pieces. Sprinkle over the grits. Shake a couple drops of hot sauce over the bowl. Sprinkle with a little salt and pepper. Serve immediately.

Notes

Grits recipe adapted from Creole Contessa