Eggs with Creamy Bacon Grits

This four-ingredient recipe for soft cooked eggs with creamy bacon grits just may be the ultimate comfort food!  And it’s a perfect breakfast for dinner meal.

Why we love this recipe

This is another one of those breakfast-for-supper recipes that can take your rainy, cranky day and turn it completely around.  We’re talking soft, comforting eggs nestled in creamy, dreamy grits with bits of crispy bacon swirled all inside. 

One spoonful and whatever was driving you out of your mind will magically melt away, and all that will be left is breakfast for dinner happiness.  That’s all it takes…one bowl of eggs with creamy bacon grits.

Now for those of you who haven’t discovered the wonder of grits, think polenta, only a little more substantial – but the same delicious corn taste.  And for those of you who already know and love grits, check out my very favorite grits on the planet – the fabulous Anson Mills.  Their pencil cob grits…I don’t even have words to describe the wonderfulness.

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.  Here is my fool-proof way to poach eggs, and here is the perfect way to fry eggs.

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.

Ingredients you need

Ingredient notes and substitutions

• Eggs: You can prepare your eggs any old way you like! I always go for either poached eggs or gently fried eggs because the creamy yolk is part of the wonder of this recipe, but you be you, egg-wise!
• Bacon: We love thick cut bacon for this recipe, but any kind will do.
• Grits: You can find grits in the breakfast aisle of your supermarket near the oatmeal. Grits come in all varieties from instant to coarse. We like the stone ground variety – they take longer to cook but have an awesome hearty texture.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Cook the bacon until it is crispy and set aside.

STEP 2: Prepare grits according to the package directions. Grits usually take about 45 minutes to cook to their best consistency. When the grits are done, stir some butter into the grits until it is fully melted. Taste and season with salt and fresh ground pepper as needed.

STEP 3: Reserve a little of the crumbled bacon and stir the rest into the grits until the bacon is evenly distributed. 🥓

STEP 4: Let the grits set while you cook up your eggs…we like this dish with poached eggs (and here is the perfect way to make them!) but soft boiled or fried eggs will work too!

STEP 5: Divide the grits between bowls. Nestle the eggs into the grits and sprinkle with reserved bacon. Just before serving, break into each egg so the yolk melts down into the grits. Enjoy at once!

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Cup: We love this angled measuring cup that shows the measurements both inside and outside of the cup.
• Medium Pot: Perfect for cooking up a batch of grits!
• Peter Rabbit Bowl: This is our all-time favorite comfort food bowl.

Recipe FAQs

What to serve with this recipe

If you want to kick these eggs and grits up a notch, use this brown sugar bacon! We do love a fruit salad on the side of these eggs, and maybe some strawberry crumble muffins for dessert? And some fresh mint tea rounds out the perfect breakfast.

Other egg recipes we love!

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

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Eggs with Creamy Bacon Grits

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Soft cooked eggs with creamy bacon grits just may be the ultimate comfort food! Cook up a bowl today with this easy recipe…it will turn even the most upside-down day right side up.

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 2 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southern

Ingredients

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• 4 slices bacon, cut into one inch pieces
• 1 cup grits
• 2 tablespoons butter
• Salt and pepper
• 4 eggs, soft cooked your favorite way (poached, fried or soft-boiled)

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Instructions

1. Cook the bacon until it is crispy and set aside.
2. Prepare grits according to package directions. Grits usually take about 45 minutes to cook to their best consistency.
3. Stir the butter into the grits until it is fully melted. Taste and season with salt and fresh ground pepper as needed.
4. Reserve a little of the crumbled bacon and stir the rest into the grits until evenly distributed.
5. Let the grits set while you cook up your eggs…we like this dish with poached eggs (and here is the perfect way to make them!) but soft boiled or fried eggs will work too!
6. Divide the grits between bowls. Nestle the eggs into the grits and sprinkle with reserved bacon. Just before serving, break into each egg so the yolk melts down into the grits, and grind a little more fresh pepper on top. Enjoy at once!

Notes

• Eggs: You can prepare your eggs any old way you like! I always go for either poached eggs or gently fried eggs because the creamy yolk is part of the wonder of this recipe, but you be you, egg-wise!
• Bacon: We love thick cut bacon for this recipe, but any kind will do.
• Grits: You can find grits in the breakfast aisle of your supermarket near the oatmeal. Grits come in all varieties from instant to coarse. We like the stone ground variety – they take longer to cook but have an awesome hearty texture.

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