American · Brunch
Country Breakfast
American country breakfast of fried eggs, crisp bacon, and creamy cheddar grits with buttered toast, the classic diner morning plate.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
748Calories
28gProtein
48gFat
54gCarbs
3gSugar
2gFiber
1240mgSodium
285mgChol
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Instructions
1
Prep
Bring the water to a boil with a pinch of salt. Slowly whisk in the grits and lower the heat.
2
Simmer
Cook the grits over low heat 12 minutes, stirring, until thick and creamy. Stir in butter and cheddar until smooth.
3
Sear
Cook the bacon in a large pan over medium-high heat 6–7 minutes until crisp, then lift out and keep the fat.
4
Fry
Fry the eggs in the bacon fat over medium heat 3–4 minutes until the whites set and the yolks stay runny. You may need to cook them in two batches or use a larger pan.
5
Plate
Toast the bread and butter it. Plate the grits, eggs, and bacon with the buttered toast alongside to mop up.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 120g (4.2 oz / 8 slices) bacon
- 100g (3.5 oz) stone-ground grits
- 500ml (2 cups) water
- 40g (1.4 oz) butter
- 4 slices white bread
- 40g (1.4 oz) cheddar
- 1 tsp black pepper