Runny Eggs on Creamy Scallion-Bacon Grits

 

Salt

1½ cups instant grits

2 T. unsalted butter, plus more for frying the eggs

⅓ cup freshly grated Parmigiano-Reggiano

¼ cup finely chopped scallions, white and green parts

4 slices bacon, cooked crisp and crumbled

Freshly ground black pepper

8 extra-large eggs

 

In a medium saucepan, combine 5½ cups water and ½ tsp. salt. Bring to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until thick and creamy. Stir in the butter, cheese, scallions, and bacon — holding back a portion of the scallions and bacon for garnish. Cook 5 minutes longer. Add salt and pepper. 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 T. white vinegar and 1 tsp. salt. Slip in the eggs and poach for about 3 minutes. Remove with a slotted spoon.) Spoon the grits into bowls. Top with the eggs. Garnish with the remaining bacon crumbles, chopped scallions, and freshly ground black pepper.