Runny Eggs on Creamy Scallion-Bacon Grits


Recipe courtesy of Radically Simple by Rozanne Gold

Serves 4

  • 1½ cups grits
  • ​2 tablespoons unsalted butter, plus more for frying eggs if desired
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup finely chopped scallions, white and green parts
  • 4 slices bacon, cooked crisp and crumbled
  • salt and pepper to taste
  • 8 extra-large eggs

 Eggs on Creamy Scallion-Bacon Grits


Click image to enlarge



In a medium saucepan, cook grits according to package directions. When done, stir in the butter, cheese, scallions, and bacon; cook 5 minutes longer. Add salt and pepper to taste.

​Fry the eggs in butter until the whites are set but the yolks are still runny. (Or poach the eggs: bring a 14-inch skillet of water to a boil; add 2 tablespoons white vinegar and 1 teaspoon salt.Slip in the eggs and poach for about 3 minutes. Remove with a slotted spoon.) Spoon the grits into 4 bowls, topping each bowl with 2 eggs. Serve at once.

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