Mama's Bowl Recipe

Time40m

Serves1

Old School Mill Grits, two thick-cut bacon strips, two scrambled eggs, and a side of local sourdough toast

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Ingredients

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1
Prepare the Grits
In a medium pot, bring 4 cups of water to a boil. Add the Old School Mill Grits and salt. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until the grits are creamy and thick.
2
Cook the Bacon
In a skillet over medium heat, cook the thick-cut bacon strips until crispy, about 4-5 minutes per side. Remove from the skillet and let drain on paper towels.
3
Scramble the Eggs
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Whisk the eggs in a bowl and pour into the skillet. Add salt and black pepper. Stir gently over medium heat until the eggs are scrambled and set, about 3-4 minutes.
4
Toast the Bread
Toast the local sourdough bread slices until golden brown. Spread butter on top if desired.
5
Assemble the Bowl
In a bowl, serve a generous portion of the creamy grits topped with scrambled eggs and crispy bacon. Serve alongside the toasted sourdough.