Grits are a breakfast staple in the South but have you ever had cheese grits with bacon, avocado and eggs on top? Check this recipe out to see if you and your family like it!
Grits & Eggs with Bacon Recipe | Elijah's Xtreme
3 cups water
3/4 cup stone-ground corn grits
1 tsp salt, plus more for serving
1/2 cup grated parmesan or sharp cheddar cheese (optional)
1 medium avocado
4 strips bacon
1 cup cherry or grape tomatoes
3 Tbsp unsalted butter, divided
1/4 cup whole milk or 2% milk
4 large eggs, divided
Black pepper, for serving
Elijah's Xtreme Original Roasted Pepper Hot Sauce
Place 3 cups water, ¾ cup grits, and 1 tsp salt in a medium saucepan and bring to a boil over high heat. Remove from heat, cover, and set aside for 15 minutes.
Halve, pit and cut 1 avocado into ¼ inch thick slices. Cut 4 bacon strips crosswise into ¾ inch pieces.
Uncover the grits and bring back to a boil over medium-high heat. Cook, stirring regularly with a wooden spoon and scraping the bottom to prevent clumping for 15-20 minutes.
Place the bacon in a skillet over medium heat and cook for 10-12 minutes until browned and crisp. Set aside.
Add 1 cup tomatoes to the skillet and cook until tomatoes brown slightly and skin bursts, about 4 minutes. Set aside with tomatoes.
When grits are ready, remove pan from heat. Add 2 Tbsp of the butter, ¼ cup milk and cheese, stir until melted. Taste and season more if needed.
Heat the reserved skillet over medium heat until the bacon grease is shimmering. Add 2 large eggs and cook. Repeat with remaining 2 eggs.
Divide the grits between 4 bowls, then top with bacon, tomatoes, eggs and avocado. Season with more salt and pepper if needed. Pour Elijah’s Xtreme Original Roasted Pepper Hot Sauce on top of everything.
Serve and enjoy!