Submitted by johnmark on 2009-02-20 10:09:48
Onion or shallot
It’s a weekend morning and you have just come back from walking the dog for an hour and it is like 20 degrees outside…
1. Start boiling water to make some grits. Use the old-fashioned kind, not that quick-cooking crap. Grits should not be expedited, and this will give you time to do the other stuff as it cooks, anyway.
2. Start frying up some bacon. While the bacon is cooking, chop up one small onion or shallot. Also, do a little dance, because you’re about to eat some bacon!
3. Bacon is done! Pull it off and put it on a paper towel to drain. You should have made extra bacon so you can have a taster at this point. Pour off most of the grease, but leave plenty in the pan with the crispy bacon leftovers. Put it back on the fire and start frying up the onion/shallot on medium low until it’s translucent.
4. Onions are done! Great! Put them into the grits. Go ahead and crumble up the bacon and put that in the grits, too.
5. The fry pan still has a little bacon grease floating around in the bottom. Crack an egg and cook it. Leave the yolk runny.
6. ASSEMBLE! Put the grits with bacon and onion/shallots into a bowl. Grate some cheese on top of it. Slide the runny fried egg on top of that. Grind some pepper on top of the whole damn thing.
7. Eat it. Drink some coffee. Go back to bed.