Grits & Eggs

I found some grits in the cupboard the other day, so decided to try a recipe I found online from Emeril Lagasse - One-Pan Cheesy Grits with Eggs and Bacon.

This was my first time making grits - but for future reference, grits should be cooked until soft not al dente. =) That was mistake number one. It came out edible - but it could certainly use some tweaking to be more tasty. Next time - I'll make sure that the grits are seasoned and tasty before I add the egg. I thought that the bacon would add more flavor that it did, so I under salted the dish a bit.

It's nice to make this recipe all in one pan from a convenience perspective, but it was difficult to serve without making a mess or breaking up the egg. Next time - I'm going to make the following changes to the recipe.

• add more cheese - the grits should be of smoother consistency, but be nice and cheesy and properly seasoned before adding the eggs (I may keep back a tablespoon of the bacon fat to help give the grits a nice bacon flavor.)
  
• spoon the grits into ramekins & place a pat of butter on top before breaking the egg(s) on to the grits
  
• cook each serving individually (1-2 eggs per serving) in the oven (the bacon got soggy instead of being crispy) - the dishes may have to start out covered but then get broiled to get the bacon nice and crispy...or I'll leave the bacon to be added at the very end
  
• garnish the final serving with fresh herbs - maybe parsley for freshness and scallions or chervil for flavor
  
• serve additional bacon on the side
  

I forgot to take a picture of the entire dish before my housemate and I decided to have some for dinner, but here's a shot of the entire pan. =)