You are here: Home » Recipes » Eggs on Creamy Grits Eggs on Creamy Grits Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 5 mins Cook 13 mins Bacon- and cheese-laced grits are the perfect vehicle for poached or fried eggs. Mark Boughton PrintEmail You can fry or poach your eggs; either way, make sure they have runny yolks to trickle into the creamy grits. Ingredients 5 1/2 cups water1/2 teaspoon salt1 1/2 cups quick grits2 tablespoons unsalted butter, plus more for frying eggs1/3 cup finely grated Parmigiano Reggiano cheese1/4 cup finely chopped green onions, white and green parts4 slices crisply cooked bacon, crumbled1/4 teaspoon Freshly ground black pepper8 -- eggs Instructions Combine water and salt in a medium saucepan. Bring to a boil. Gradually whisk in grits. Reduce heat to low, cover, and cook, whisking often, until thick and creamy. Stir in 2 tablespoons butter, cheese, green onions, bacon and pepper. Cook 5 minutes longer. Melt additional butter in a large nonstick skillet over medium-high heat. Fry eggs until whites are set and yolks are still runny. Or poach eggs in boiling water 3 minutes. Spoon grits into bowls. Top with eggs. Recipe reprinted with permission from Rozanne Gold's Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010).