Eggs on Creamy Grits

Kitchen 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

You can fry or poach your eggs; either way, make sure they have runny yolks to trickle into the creamy grits.


5 1/2 cups water
1/2 teaspoon salt
1 1/2 cups quick grits
2 tablespoons unsalted butter, plus more for frying eggs
1/3 cup finely grated Parmigiano Reggiano cheese
1/4 cup finely chopped green onions, white and green parts
4 slices crisply cooked bacon, crumbled
1/4 teaspoon Freshly ground black pepper
8 -- eggs


  1. 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.
  2. 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.
  3. Spoon grits into bowls. Top with eggs.

Recipe reprinted with permission from Rozanne Gold's Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010).



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