Southern Breakfast* Recipe

Directions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Stir in the stone-ground grits and salt. Reduce the heat to low and cook, stirring occasionally, until thickened (about 20-25 minutes).

2. 2

   Cook the Bacon

   In a skillet, cook the Applewood-smoked bacon over medium heat until crispy. Remove from skillet and place on paper towels to drain excess fat.

3. 3

   Fry the Green Tomato

   Slice the green tomato into thick slices. In the same skillet, add cooking oil and heat over medium-high heat. Dredge the tomato slices in flour, then fry until golden brown on both sides (about 3-4 minutes per side).

4. 4

   Cook the Eggs

   In a separate pan, cook the eggs to your desired doneness (scrambled, fried, or poached). Season with black pepper and salt.

5. 5

   Make the Buttermilk Biscuit

   In a bowl, mix together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a dough forms. Roll out and cut into rounds. Bake at 450°F (230°C) for 10-12 minutes until golden.

6. 6

   Plate the Meal

   On a plate, serve the cooked eggs, a scoop of grits, crispy bacon, fried green tomatoes, and a warm buttermilk biscuit. Enjoy!