One of the things I love about this recipe is that you can customize it to your hearts content. The eggs should be soft-cooked so they melt into the grits when you break into them, but you can poach, fry or soft boil them, whatever you like best. The bacon can be thick cut, center cut, regular old bacon…whatever you have on hand. Sometimes I will scatter a little parmesan cheese on top, and sometimes not. The essentials are the soft eggs, the grits and the bacon, and I promise that with this particular combo, everything will turn right with the world.
You’re feeling happy just looking at it, right? Now let’s make some!