Prep time: 10 minutes Cook time: 15 minutes
Serves 2
INGREDIENTS
3 slices bacon, diced & trimmed of excess fat 1 large shallot, diced
1 ¾ cup of water + ¼ cup milk 1/2 cup corn grits (recommend quick cooking type)
⅔ cup grated cheese of choice (shredded Italian Blend or Cheddar recommended). handful of fresh arugula ½ tsp. olive oil 2 large eggs salt and pepper to taste
DIRECTIONS
- Sauté diced bacon & shallot over medium heat in a frying pan until cooked & lightly brown (4 to 5 minutes). Set aside.
- Bring the water & milk to a rolling boil in a small saucepan over high heat. Reduce heat to low, stir in the grits, bacon & shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.
- While the grits are cooking, heat a drizzle of olive oil in a non-stick skillet over medium-low heat. Crack the eggs into the pan, season with salt & pepper, and cover. Cook over medium until the whites are set but the yolk is still soft. Set aside.
- Remove the grits from the heat. Stir in the cheese and arugula. Season with salt and pepper to taste.
- Spoon the grits into two shallow bowls. Top each bowl with a fried egg.
- Serve immediately.
Prep time: 10 minutes Cook time: 15 minutes
Serves 2
These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.