Bayou Breakfast Recipe

Cook bacon

Place a cold skillet over medium heat and arrange the 4 thick-cut bacon slices in a single layer. Cook, turning occasionally, until browned and crisp on both sides, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate and reserve 1 tablespoon of bacon fat in the pan (discard excess) for flavor.

Fry eggs

Heat the skillet with reserved bacon fat over medium-low. Add 1 teaspoon vegetable oil and 1 tablespoon butter to prevent sticking. Crack 2 eggs into the skillet and cook to preferred doneness: sunny-side up (cover and cook 2–3 minutes), or over-easy (cook 2 minutes, flip gently and cook 30–45 seconds). Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep eggs warm while finishing other components.

Prep potato

Peel (optional) and grate the large russet potato on the coarse side of a box grater. Transfer grated potato to a clean kitchen towel or paper towels and squeeze out as much moisture as possible.

Mix spices and onions

Finely dice 1/4 yellow onion and combine with paprika, garlic powder, onion powder, cayenne, dried thyme, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Add the drained grated potato and toss to coat evenly.

Cook browns

Heat a large nonstick or cast-iron skillet over medium-high and add 1 tablespoon vegetable oil and 1 teaspoon butter. When shimmering, add the seasoned shredded potato and press into an even 1/2-inch-thick round. Let cook undisturbed until deep golden and blackened at edges, about 5–7 minutes. Flip (use a large spatula) and cook the other side until crisp, 4–6 minutes. Break into wedges or keep whole. Transfer to a warm plate.

Boil liquid

In a small saucepan bring 2 cups water and 1/2 cup milk to a gentle boil over medium heat. Add 1/4 tsp salt.

Cook grits

Slowly whisk in 1/2 cup stone-ground grits to the simmering liquid to avoid lumps. Reduce heat to low and simmer gently, stirring frequently, until thickened and tender, about 20–25 minutes (stone-ground may take longer). Add more water or milk by tablespoons if too thick.

Finish grits

When grits are creamy and tender, stir in 2 tablespoons cream cheese, 1 tablespoon butter, 1/2 teaspoon Creole seasoning, 1/8 tsp black pepper, and 1 tablespoon thinly sliced green onion. Taste and adjust salt. Keep warm.

Make dough

Preheat oven to 425°F (220°C). In a bowl whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Cut in 2 tablespoons cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs.

Add buttermilk and bake

Stir in 1/4 cup buttermilk until just combined (do not overmix). Turn dough out onto a floured surface, gently pat to 1-inch thickness, and cut a 3-inch round biscuit (or small drop-biscuit). Place on a baking sheet, brush with a light egg wash (whisk 1/4 of an egg with a splash of water), and bake 12–14 minutes until golden. Keep warm.

Plate the breakfast: spoon a generous portion of Creole cream cheese grits to one side of the plate. Add the blackened breakfast browns next to the grits. Place the fried eggs on top or beside the grits. Add the crisp thick-cut bacon alongside. Split the warm buttermilk biscuit and place on the plate.

Garnish with chopped chives or parsley and offer hot sauce at the table if desired. Serve immediately.