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Runny Eggs on Creamy Scallion-Bacon Grits<\/p>\nRunny Eggs on Creamy Scallion-Bacon Grits<\/p>\n
<\/p>\n
Salt<\/p>\n
1\u00bd cups instant grits<\/p>\n
2 T. unsalted butter, plus more for frying the eggs<\/p>\n
\u2153 cup freshly grated Parmigiano-Reggiano<\/p>\n
\u00bc cup finely chopped scallions, white and green parts<\/p>\n
4 slices bacon, cooked crisp and crumbled<\/p>\n
Freshly ground black pepper<\/p>\n
8 extra-large eggs<\/p>\n
<\/p>\n
In a medium saucepan, combine 5\u00bd cups water and \u00bd 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 \u2014 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Runny Eggs on Creamy Scallion-Bacon Grits Salt 1\u00bd cups instant grits 2 T. unsalted butter, plus more for frying the eggs \u2153 cup freshly grated Parmigiano-Reggiano \u00bc 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 5\u00bd cups water and \u00bd tsp. salt. Bring to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often,…<\/p>\n