This one has been on the blog before with our home-cured pancetta and it's still one of our favorite breakfasts! This week in the CSA delivery we shared some of our Smokehouse Mangalitsa Bacon, which goes perfectly here as well! The arugula can be replaced with any seasonal greens you like.
6 cups water or bone broth
1.5 cups old-fashioned grits
2 Tbsp butter or lard
1 tsp sea salt
4-6 oz melty cheese like Italian fontina, Gouda, mozzarella - whatever you have!
6 oz bacon
A couple of handfuls of arugula
1/4 cup shredded pecorino Romano or Parmesan
1/4 cup chopped fresh parsley
Bring water, butter, and salt to a boil, and add grits. Cook 15 minutes, add cheese and loosen with milk if it’s a bit too thick.
Cook the bacon separately until browned but not crispy.
In a 9x13” baking dish spread the grits out, and add arugula and pancetta. Grate some Parmesan over the top.
Make 6 divets in the dish and crack in your eggs.
Bake for 20 minutes then remove and cover for 10 minutes with a baking sheet to hold the heat in and cook the tops of the eggs.
Remove the cover, and sprinkle over fresh parsley and black pepper.
Serve and enjoy!