| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 4 slices bacon, chopped
- 2 cups chicken stock
- 1/2 cup quick grits
- 2 tablespoons salted butter
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup shredded Cheddar cheese
- Hot sauce, for topping
- 2 green onions, sliced thin
Instructions
- In a 1-quart saucepot over medium heat, fry the bacon until crisp, 8 to 10 minutes. Remove the bacon and pour off all but 1 tablespoon of the bacon grease.
- Return the pot to the heat, add the stock and bring it to a boil, about 2 minutes. Slowly whisk in the grits and cook, stirring, until thick, 4 to 5 minutes.
- Meanwhile, melt the butter in a nonstick skillet. Add the eggs and fry until the whites are set but the yolks are still soft, 3 to 5 minutes, or longer, depending how you like your eggs. Season with salt and pepper.
- Once the grits are thick, fold in 1/2 cup of the Cheddar cheese. Stir to allow the cheese to melt into the grits, then season to taste with salt, pepper and hot sauce.
- Divide the grits between 2 bowls and divide the remaining 1/4 cup Cheddar between them as well. Top each with 2 fried eggs and half of the chopped bacon. Finish with the sliced green onions. Dig in.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 882 |
| Total Fat | 60 g |
| Saturated Fat | 27 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 40 g |
| Cholesterol | 490 mg |
| Sodium | 1292 mg |
Reviews
We love grits and thought this would be a good recipe to try. But, after trying it, we really did not like the chicken flavor in the grits. If we make it again, we may cut the stock in half or just use water with the grits.
We love this! We did it for breakfast for supper. I did poached eggs since we like those better. The recipe is perfect! I never thought to cook my grits in chicken stock…delicious!
Made this a few days after it aired. Really enjoyed it. We have breakfast a lot of times for dinner, so we are having it again for dinner tonight. Can’t wait.
I made this the day I watched the show as I realized I had all of the ingredients. I substituted veggie broth because that’s what I had on hand, I didn’t notice a veggie flavor so I don’t think it made much of a difference. I also added a little heavy cream to the grits that I needed to use up. It’s a delicious and hearty recipe that is good for breakfast but would also make a great lunch or dinner and can easily be halved for one. I have now made it a few times since, it’s really easy if you precook the bacon. I didnt have green onion once when I made it, I substituted parsley. It was still good but better with the green onion. Dont skip the hot sauce, I use a Louisana style!
I just watched this episode on 1/1/22 and was inspired to try it out. I had all the ingredients except the green onion. The only addition I made was to fry up some onion with the bacon for topping & I used a duck egg instead of a chicken egg. It was delightful and I imagine if I had the green onion that it would have added the pop of freshness that I needed! It was excellent without though!