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.