Eggs And Bacon* Recipe
Two eggs cooked how you like, two pieces of thick-cut bacon, Patio’s famous gouda grits, served with brunch potatoes
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Ingredients
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Eggs
Bacon
Gouda Grits
Brunch Potatoes
Method
Eggs
- 1
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet. Season with salt and black pepper.
- 2
Cook the eggs to your desired doneness, whether sunny-side up, over-easy, or scrambled. Remove from heat and set aside.
Bacon
- 3
Cook the Bacon
In a separate skillet, cook the thick-cut bacon over medium heat until crispy, about 4-5 minutes on each side. Drain on paper towels.
Gouda Grits
- 4
- 5
Brunch Potatoes
- 6
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and cube the potatoes into bite-sized pieces.
- 7
In a bowl, toss potatoes with olive oil, salt, black pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden, stirring halfway through.
