Runny Eggs on Creamy Scallion-Bacon Grits | Louisiana Kitchen & Culture

Runny Eggs on Creamy Scallion-Bacon Grits | Louisiana Kitchen & Culture

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Runny Eggs on Creamy Scallion-Bacon Grits Recipe courtesy of Radically Simple by Rozanne Gold Serves 4 | | Eggs on Creamy Scallion-Bacon Grits Click image to

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Ingredients

  • 1½ cups grits
  • 2 tablespoons unsalted butter, plus more for frying eggs if desired
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup finely chopped scallions, white and green parts
  • 4 slices bacon, cooked crisp and crumbled
  • salt and pepper to taste
  • 8 extra-large eggs

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