Patio Kids’ Brunch Recipe

Toast and simmer

Bring 1 cup water and 1/2 cup whole milk to a gentle simmer in a small saucepan over medium heat. Stir in 1/2 cup stone-ground grits slowly to avoid lumps.

Reduce heat to low and simmer, stirring often, for 15–20 minutes until the grits are thick and creamy. If they become too thick, add up to 2 tablespoons warm milk or water to loosen to desired consistency.

Off heat, stir in 1 tablespoon unsalted butter until melted, then add 1/2 cup grated sharp gouda and 1 tablespoon grated parmesan (if using). Stir until cheese is fully incorporated and the texture is smooth.

Season with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, or cover and set aside while preparing eggs and bacon.

Cook the bacon

Place a 10–12 inch skillet over medium heat. Add 1 teaspoon neutral oil and lay the thick-cut bacon slice in the pan. Cook 3–5 minutes per side, adjusting time depending on thickness, until the bacon is crisped to your liking. Transfer to a paper towel-lined plate to drain and keep warm.

Whisk eggs

While bacon cooks, crack 2 large eggs into a small bowl. Add 2 tablespoons whole milk, 1 teaspoon unsalted butter (cut into small pieces), 1 teaspoon salt (note: reduce if you used extra salty bacon), and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy.

Scramble the eggs

Wipe the skillet used for bacon or use a separate nonstick skillet. Heat over low–medium heat. Add a small knob of butter (if needed) to coat. Pour in the egg mixture. Let sit undisturbed for 8–10 seconds until edges begin to set, then gently push eggs from the edges toward the center with a silicone spatula, forming soft curds. Continue cooking, folding eggs gently, until they are mostly set but still slightly glossy — about 1–2 minutes total. Remove from heat; residual heat will finish cooking. Season to taste with a light pinch of salt and pepper.

Plate: Spoon a generous portion of gouda grits onto a kid-sized plate, place the scrambled eggs beside the grits, and lay the slice of thick-cut bacon next to the eggs. Sprinkle optional chopped chives over the grits for color.