Several years ago, Big Daddy, the girls and I spent some time in the North Woods of Wisconsin with Big Daddy’s Dad and Stepmom. They’re both good cooks and we had lots of really good food they prepared themselves at the cabin.
One dish, however, my Stepmom-in-law prepared for breakfast and it has become a staple in our house every since. It is relatively easy to make, hearty and filling.
We make it weekdays with regular ingredients, but it’s a great place to showcase expensive bacons because it takes so little in the dish to make a big impact.
- 6 cups of water
- 1.5 cups of dry, instant grits
- 2 slices of bacon per serving
- 1-2 eggs per serving
- ) Pan fry bacon
- ) Boil water in a medium sized sauce pan. Once water comes to a boil, add grits (stir during adding or else they’ll get clumpy!) and reduce heat to low. Quick grits cook in about five minutes. However, slower cooking grits are much creamier and worth the time, but this recipe refers to what I had on hand.
- ) Once grits are finished, fry eggs to taste.
- )Serve grits (about half a heaping cup) into a bowl. Top with eggs and bacon and serve.
I like mine with salt and some Frank’s Red Hot sauce. I stir it all together, but I won’t take a picture of that because it doesn’t look very pretty that way. But, trust me, it tastes delicious! Even the little girls like this with various additions or subtractions (Baby Bee: with butter, no egg. Littlebit: with butter, no bacon, egg white only).