Breakfast For Lunch Recipe

Name: Willie Sue's. Sumter,S.C.s Breakfast For Lunch Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 2 count bacon strips; 1 tbs unsalted butter (for eggs); 1 tsp salt (for eggs); 0.25 tsp black pepper (freshly ground); 2 count bread slices (your choice: white, wheat, sourdough); 1 tbs butter (room temperature, for spreading); 0.5 cups quick-cooking grits; 1.5 cups water; 0.5 cups milk (whole or 2%); 0.5 tsp salt (for grits); 1 tbs unsalted butter (for grits); 0.25 cups light shredded cheese (e.g., reduced-fat cheddar); 1 tbs fresh chives (thinly sliced); 0.125 tsp black pepper (optional, for grits)

Inspired by Willie Sue's. Sumter,S.C.

Time25m

Serves1

2 eggs, 2 bacon strips, Toast, Cheese Grits Topped with light cheese and chives.

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Ingredients

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Eggs & Bacon

2 count Large eggs

2 count bacon strips

1 tbs unsalted butter (for eggs)

1 tsp salt (for eggs)

1/4 tsp black pepper (freshly ground)

Toast

2 count bread slices (your choice: white, wheat, sourdough)

1 tbs butter (room temperature, for spreading)

Cheese Grits

1/2 cups quick-cooking grits

1 1/2 cups water

1/2 cups milk (whole or 2%)

1/2 tsp salt (for grits)

1 tbs unsalted butter (for grits)

1/4 cups light shredded cheese (e.g., reduced-fat cheddar)

1 tbs fresh chives (thinly sliced)

1/8 tsp black pepper (optional, for grits)

Method

Cheese Grits

Bring liquid to a simmer

In a small saucepan, combine 1.5 cups water and 0.5 cup milk. Bring to a gentle simmer over medium heat.

Add grits and cook

Slowly whisk in 0.5 cup quick-cooking grits to the simmering liquid to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 3–5 minutes or until thickened and tender (follow package time if different).

Finish grits

Stir in 1 tablespoon butter, 0.25 cup light shredded cheese, 0.5 tsp salt, and 1/8 tsp black pepper until the butter and cheese melt and the grits are creamy. Taste and adjust seasoning.

Hold warm

Keep the grits on the lowest heat or cover the pan and set aside while you prepare eggs and bacon, stirring occasionally so they don't skin over.

Bacon

Cook bacon strips in a cold skillet: place 2 bacon strips in a single layer in an unheated 10-inch skillet. Turn heat to medium and cook 3–4 minutes per side, or until crispness reaches your preference. Flip once or as needed. Transfer bacon to a paper-towel-lined plate to drain.

If preferred, bake the bacon: preheat oven to 400°F (200°C), place strips on a rimmed baking sheet lined with foil, and bake 12–16 minutes until crisp. Transfer to paper towels to drain.

Eggs

Choose cooking method: for fried/sunny-side or over-easy eggs, or scrambled—follow the steps below based on preference.

Scrambled (recommended)

Crack 2 eggs into a small bowl, add a pinch of salt and a pinch of pepper, and whisk until combined. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs into the pan and let set at the edges for 10–15 seconds. Gently stir and fold with a spatula, pushing from edges to center, until soft curds form and eggs are just set but moist, about 1–2 minutes. Remove from heat.

Fried / Sunny-side up

Heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into the pan, season with a pinch of salt and pepper. Cook 2–3 minutes until whites are set. For over-easy, flip carefully and cook 10–20 seconds more for a runny yolk; for over-medium, 30–45 seconds; for fully set yolk, cook longer.

Toast & Assembly

Toast 2 slices of bread to your desired level (in a toaster or under a broiler). Spread about 1 tablespoon butter across the two slices while warm.

Plate: Spoon the cheese grits into a shallow bowl or plate. Sprinkle the remaining 1–2 teaspoons of the light shredded cheese on top if you want a visible topping. Sprinkle 1 tablespoon thinly sliced chives over the grits.

Arrange eggs and bacon alongside the grits and toast. Serve immediately while hot.