Mama's Bowl (weekend Only) Recipe

Time45m

Serves4

Local stone-ground grits topped with local eggs and extra-thick bacon with a side of local sourdough toast

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Ingredients

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1
Cook the Grits
In a medium saucepan, bring 4 cups of water to a boil. Stir in the stone-ground grits and salt. Reduce the heat to low and cover. Cook, stirring occasionally, for about 20-25 minutes, or until the grits are thick and creamy. Stir in the butter before serving.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Drain on paper towels.
3
Fry the Eggs
In the same skillet with the bacon drippings, fry the eggs to your desired doneness (sunny-side up, over-easy, etc.). Season with black pepper.
4
Toast the Sourdough
Toast the slices of sourdough bread in a toaster or on a grill until golden brown.
5
Assemble the Bowl
In a bowl, spoon the creamy grits, top with fried eggs, and place the crispy bacon on the side. Serve with toasted sourdough.