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Serves
1
Author Notes
I’m a Southerner. We like grits. We like almost the relaxation that potentialities are you’ll attain to grits excluding sweeten them (that is reserved for cream-of-wheat). I myself prefer my grits enhanced with cheese; this chuffed accident happened once I impulsively tossed in some leftover caramelized onions from dinner the evening ahead of. And as a result of the relaxation’s better with an egg on top, I added an over-straight forward one. And that required bacon so I would enjoy bacon tubby whereby to fry the egg. And a classic used to be born. —Kayb
System
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1/2 cup
grits (attain NOT utilize rapid or instantaneous!)
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1 teaspoon
salt
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1 1/2 cups
water
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2 tablespoons
butter
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1/4 cup
caramelized onions
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1/4 cup
grated anxious cheese of your replacement
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1
egg
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2
strips bacon
Directions
- Bring water to a boil over medium high heat; add grits, minimize heat to medium low, and simmer, whisking each so veritably, for 20 minutes. Add extra water if essential.
- Meanwhile, fry bacon and drain. In 2 tbsp of bacon grease, fry the egg. (If there is any extra bacon grease, pour it into the grits. They are going to thank you.)
- Slither onions, cheese and butter into grits; pour into a bowl or onto a plate. High with egg, and inspire bacon alongside.
I’m a alternate expedient who realized to cook early on, and enjoy expanded my tastes and my skills as I’ve traveled and been exposed to new cuisines and new dishes. I love new vegetables, to any extent additional or much less protein on the grill, and breakfasts that maintain fried eggs with runny yolks. My recipes tend in the direction of the straight forward and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in right here and there. And a peanut butter and jelly sandwich on a float within the lake, as pictured, is a slightly gorgeous lunch!