Poached Eggs with Creamy Grits, Caramelized Onions and Bacon

Southern style grits and poached eggs are layered with the rich flavor of caramelized onions and bacon.  Enjoy this incredibly flavorful dish for a cozy weekend breakfast.  

Poached Eggs with Creamy Grits, Caramelized Onions and Bacon 

Grits

1 cup stone ground grits

2 cups chicken broth

2 cups heavy whipping cream

1 teaspoon salt

In a heavy bottomed pot, stir the grits, chicken broth and cream together on medium-high heat.  Stir frequently.   Bring to a boil and reduce to a simmer.  Cover and simmer until all of the liquid is absorbed, about 15-20 minutes.  

Caramelized Onions

1/2 lb. bacon

2 tablespoons bacon drippings

1 1/2 lbs (about 8 cups) sliced onions

In a large skillet, cook the bacon on medium-high heat until browned and crispy on both sides.  Transfer to a paper-towel-lined plate. Crumble the bacon when cool enough to handle.  Drain and reserve 2 tablespoons of the bacon drippings from the skillet.  

Heat the reserved bacon drippings on medium heat and add the sliced onions.  Stir to coat the onions.  Reduce the heat to medium-low and occasionally stir until the onions are completely soft and caramelized, about 15-20 minutes.  

Poached Eggs

6 large eggs

salt and pepper to taste

Fill a saucepan with 3 inches of water and bring to a boil.  Reduce to a low simmer with very few bubbles moving the heated water.  Crack an egg into a fine mesh sieve to strain out the thinner whites.  Slowly slide the egg into the heated water. Continue with the remaining eggs. Cook for 4 minutes and remove the eggs with a slotted spoon.

Spoon grits onto 6 plates.  Top the grits with caramelized onions and crumbled bacon.  Top each serving with a poached egg, and add salt and pepper to taste.