Eggs with Rosemary Bacon & Creamy Grits

Eggs with Rosemary Bacon & Creamy Grits

(4 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Eggs with Rosemary Bacon & Creamy Grits?
There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!

See All 387 Recipes For Egg Dishes

Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest