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
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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