Southern Breakfast Bowl Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup grits to the simmering liquid to prevent lumps. Reduce heat to low so the pot is at a gentle simmer.

Cook until tender

Stir frequently and simmer uncovered for 20–25 minutes (check package instructions), until the grits are thick and the grains are tender. If they thicken too quickly, add up to 1/2 cup extra water or milk to reach desired consistency.

Finish with cheese and seasonings

Remove grits from heat. Stir in 2 tbsp unsalted butter, 2 tbsp softened cream cheese, 1 cup grated sharp cheddar, 1 tsp salt, and 1 tsp freshly ground black pepper until fully melted and smooth. Keep warm on very low heat, stirring occasionally.

Prepare oven and bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lay slab bacon strips in a single layer on the rack. If using, lightly sprinkle 1 tbsp brown sugar over the bacon and grind 1 tsp black pepper across the strips.

Bake until crisp-tender

Bake bacon for 18–25 minutes depending on thickness and desired crispness. Rotate pan halfway through for even cooking. Start checking at 15 minutes so it doesn't overcook; slab bacon will remain meaty but should be browned and slightly crisp at the edges.

Drain and keep warm

Transfer cooked bacon to a paper-towel-lined plate to drain and rest for 2–3 minutes. Keep warm in a low oven (200°F / 95°C) if not serving immediately.

Preheat smoker or prepare stovetop smoke

If using a smoker: preheat to 225–250°F (107–121°C) with mild wood chips (apple or hickory). If you don't have a smoker: you can achieve a smoked flavor using a stovetop smoking method or smoked salt/paprika finish. For stovetop smoking: place a large, heavy-bottomed skillet with a small piece of foil with a tablespoon of wood chips under a wire rack in the skillet, cover tightly to trap smoke and preheat on low for 5 minutes.

Oil the pan

Lightly oil a nonstick or cast-iron skillet with 1 tsp olive oil or reserved bacon fat over low heat so eggs don't stick.

Crack eggs and smoke gently

Crack eggs into the skillet spaced apart. If using a smoker, place a small, heatproof tray with the skillet inside the smoker. Smoke the eggs at low temperature for 6–10 minutes depending on how set you like the whites and yolks. For stovetop: cover the skillet with a tight-fitting lid for 4–6 minutes, then lift the lid briefly to allow smoke to circulate once or twice. Aim for fully set whites and runny yolks for traditional sunny-side.

Season and finish

Once whites are set but yolks still glossy, remove eggs. Season with 1/2 tsp fine salt, 1/4 tsp freshly ground black pepper, and a light dusting of smoked paprika (about 1 tsp) if using.

Portion cheesy grits into individual bowls (about 1 cup grits per serving).

Lay 2–3 strips of slab bacon on top of each bowl of grits, arranging them so they slightly overlap.

Top each bowl with a smoked sunny-side egg (one egg per bowl). If serving 2 eggs per bowl is desired, adjust accordingly.

Garnish with 1 tbsp chopped chives or scallions per bowl, a drizzle of hot sauce if desired, and an extra grind of black pepper.

Serve immediately while eggs are warm and grits are creamy.