Eggs And Bacon* Recipe

Cook bacon

Place a large cold skillet (preferably cast iron) over medium heat. Lay the two thick-cut bacon slices in the skillet without overlapping. Cook 4–6 minutes per side, turning occasionally, until the fat renders and bacon is crisped to your liking. If bacon is browning too quickly, lower the heat. Transfer bacon to a paper towel-lined plate and keep warm.

Cook eggs

In the same skillet with about 1 tablespoon bacon fat remaining (or add 1 teaspoon neutral oil if pan is dry), reduce heat to medium-low. Add 1 tablespoon unsalted butter and let melt. Season eggs with 1/8 teaspoon black pepper and a pinch of salt. Cook eggs to your preferred style: - Fried (sunny-side up): crack eggs into pan and cook 3–4 minutes until whites set; spoon hot fat over yolks if you prefer slightly cooked tops. - Over-easy/medium: cook until whites set, flip carefully and cook 20–45 seconds for over-easy or 1–2 minutes for medium. - Scrambled: whisk eggs with 1 tablespoon milk or water (optional), pour into pan, stir gently until soft curds form, 2–3 minutes. - Poached: bring a saucepan of water with 1 tsp vinegar to a simmer and poach 3–4 minutes for runny yolks. Adjust timing to achieve desired doneness. Keep eggs warm with bacon until ready to plate.

Bring 1 cup water and 1/2 cup whole milk to a gentle boil in a small saucepan over medium heat. Stir in 1/2 cup grits slowly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened and grits are tender, about 15–20 minutes for stone-ground; check package for timing if using quick or regular grits. If mixture becomes too thick, stir in up to 2 tablespoons extra milk or water to reach desired creaminess.

When grits are creamy and tender, stir in 1 tablespoon unsalted butter, 1/4 teaspoon salt (adjust to taste), 1 tablespoon cream (optional), and 1/2 cup grated aged gouda. Stir until cheese is fully melted and incorporated. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally, until plating.

While grits are cooking and bacon is rendering, parboil diced potatoes in salted boiling water for 5 minutes to jump-start tenderness. Drain thoroughly and pat dry with a towel — dry pieces brown better.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When foam subsides, add the dried diced potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip to brown other sides for another 6–8 minutes, stirring occasionally to prevent burning.

When potatoes are mostly golden, add 1/4 cup finely diced onion and 1 teaspoon minced garlic. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1 teaspoon fresh thyme leaves. Continue to cook 2–4 minutes until onions are softened and potatoes are cooked through. Taste and adjust seasoning. Keep warm until plating.

Divide the gouda grits onto a warm plate (about 1/2 cup per serving). Place brunch potatoes to one side (about 1 cup). Arrange two pieces of bacon leaning on the grits/potatoes. Add the two eggs cooked to order on top of or beside the grits. Garnish with a small pat of butter on the grits or a sprinkle of chopped chives or extra grated gouda if desired. Serve immediately.