BLT Fried Eggs and Grits
Ingredients
- 1½ cups quick-cooking grits
- 1 cup shredded Cheddar cheese
- 2 Tbsp butter
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 4 slices center cut bacon
- 6 large eggs
- 2 pints grape tomatoes, halved
- 1½ cups baby arugula
Instructions
- Cook grits according to package directions; stir in cheese, butter, and ½ tsp each salt and pepper.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Crack eggs into drippings in hot skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with ¼ tsp each salt and pepper.
- Toss together bacon, tomatoes, and arugula. Spoon grits into 6 bowls; top with eggs and arugula mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
365
|
365
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 17 | 17 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 593 | 593 |
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