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Greatest plates · Breakfast
Cheesy Grits with Bacon & Fried Egg
Slow-stirred cornmeal beaten with cheddar until it's loose and glossy, bacon crisped on top and a fried egg broken over the lot so the yolk runs down into it.
Serves 4Prep 5 minCook 25 minBreakfastEgg
Containsdairy · egg
KalaPlate Original
Protein 18%Carbs 27%Fat 55%
About 692 kcal a serve — 31 g protein, 47 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Crisp the bacon
CrispFry the bacon in a dry frying pan over medium heat for 8 minutes, turning, until properly crisp. Lift onto paper towel and leave the fat in the pan for the eggs.
In the frying panFry →
8 min
Cook the grits
SimmerBring the milk and 500 ml water to a simmer in a heavy saucepan with a good pinch of salt. Rain the polenta — coarse cornmeal — in with one hand while whisking hard with the other — dumping it in makes lumps you will never whisk out. Cook on the lowest heat for 15 minutes, stirring often, until thick and no longer gritty.
In the heavy saucepanSimmer →
15 min
Beat in butter and cheddar
BeatBeat the butter and grated cheddar through until the grits are glossy and loose enough to fall off a spoon. If they have gone stiff, whisk in a splash more hot milk — they should pour, not hold a shape.
In the heavy saucepanBeat →
Fry the eggs
FryFry the eggs in the reserved bacon fat over medium-high heat until the edges are lacy and crisp and the yolks still soft.
In the frying panFry →
3 min
Build the bowls
ServeSpoon the grits into four bowls, crumble the bacon over, set a fried egg on each and finish with spring onion and a dust of smoked paprika.
In the bowlsTop →
Cook's noteGrits stiffen as they sit, so serve them the moment they are ready — or loosen with hot milk and beat them smooth again.
Estimated per serve
692 kcal · 31 g protein · 47 g carbs · 42 g fatestimates, within ~10%
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