Eggs with Rosemary Bacon & Creamy Grits (4 servings) 1 Tablespoon fresh rosemary leaves 8 thick cut bacon slices 2 1/2 cups of water 1 1/2 cups of whole milk 1 Tablespoon butter 1 cup quick-cooking grits 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1/4 cup grated Parmigiano-Reggiano (or other favorite cheese) 4 eggs Preheat oven to 450 degrees F with rack in the middle. Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast the bacon, turning once until bacon is golden or about 12-14 minutes. Drain on a paper towel. Meanwhile, bring water, milk, salt, pepper and butter to a simmer in a heavy saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium heat - covered - until grits are tender and creamy, about 10-12 minutes. Keep stirring often so they don't stick and burn to the saucepan. Remove grits from heat and stir in cheese. Spray a non-stick skillet with cooking spray and cook 4 eggs over easy or over medium. Serve grits topped with a fried egg and 2 pieces of rosemary bacon. I got this recipe from Gourmet Magazine. It's a great brunch dish and the rosemary bacon adds sophistication to a simple country dish. Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2529. Submitted 3/22/2009.