BACON, EGG, AMERICAN CHEESE, ANSON MILLS ANTEBELLUM Recipe

Cook the grits

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil. Add 1 teaspoon fine salt. Slowly whisk in 1 cup Anson Mills grits, stirring continually to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (Anson Mills grits are coarse and benefit from longer cooking).

Finish and cool

Stir 2 tablespoons unsalted butter into the cooked grits until melted. If using, stir in 1 cup grated sharp cheddar until incorporated. Taste and adjust seasoning with a pinch more salt and pepper if needed. Spread the hot grits into an oiled shallow pan or rimmed baking sheet about 1/2-inch thick. Smooth the top and allow to cool to room temperature, then refrigerate until firm, at least 1 hour (or up to overnight).

Cut and pan-fry grit cakes

When firm, invert the chilled grit slab onto a cutting board and cut into four 3–4 inch rounds or squares. Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium heat. Fry the grit cakes until a golden brown crust forms, about 3–4 minutes per side. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish the sandwich components.

Cook the bacon

Place 6 slices thick-cut bacon in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp and browned, about 10–12 minutes. Drain on paper towels. Keep warm in the oven if needed.

Toast the bread

Split 4 English muffins or brioche rolls and butter cut sides lightly with 2 tablespoons unsalted butter. Toast in a hot skillet or under a broiler until golden and slightly crisp, about 1–2 minutes per side. Set aside.

Cook the eggs

Wipe the skillet clean and return to medium-low heat; add a small pat of butter if the pan is dry. For each sandwich, crack 1 large egg into a small bowl and slip into the skillet (or crack directly into the pan). Season with a pinch of kosher salt and freshly ground black pepper. For sunny-side-up: cover the pan and cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy: cook 1–2 minutes, flip gently and cook 15–30 seconds more. Repeat for remaining eggs. Alternatively, cook eggs to desired doneness.

Assemble

Place one warm grit cake on the bottom half of each toasted muffin. Top with 1 slice American cheese, 2 slices bacon, and one cooked egg. Cap with the top muffin. If you prefer the cheese more melted, place assembled open sandwiches under a broiler for 30–45 seconds before topping with the egg.

Garnish each sandwich with a sprinkle of chopped chives and a few drops of hot sauce if desired. Serve immediately while the grit cake is crisp and the egg yolk is still soft.