The best things of the South include grits, bacon, and fresh produce. I love that this recipe feels decadent but only takes minutes to put together. Can’t you just imagine sitting on a New Orleans street after a long night drinking and eating this to counteract the inevitable hangover?
For more recipes in this series, check out these links:
Barbecue Shrimp- NOLA Series Part 1
King Cake – NOLA Series Part 2
Southern Breakfast Napoleans (inspired by this recipe)
- 1 egg
- 3 slices of bacon
- 1/4 cup quick grits
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/4 cup shredded extra sharp chedder cheese
- 1 cup water
- 1 cup fresh spinach
- 6 small mushrooms, quartered
- Salt and pepper to taste
In a skillet, fry bacon until crispy. Drain and reserve the drippings. In a sauce pot, bring the water to a boil. Add salt and the grits. Cook according to package directions. In the bacon skillet, saute together the spinach and mushrooms with a bit of the bacon grease. Fry the egg to your desired doneness. (I like over easy.) When the grits are cooked, add in the garlic, cayenne, cheese, salt, and pepper. Mix well until cheese is melted. On a plate, spoon out the grits. Top with the spinach and mushrooms combination. Place the bacon slices and the egg on top of the greens. Though this recipe serves only one, you can multiple it no problem!
Karen (Back Road Journal) said:
I’m not a big breakfast eater but this sounds absolutely delicious. Love your presentation.
I don’t love breakfast either. I think this is different because it has so many savory elements.
Yum! I haven’t heard of this dish before, but I sure want to try it! 🙂
I hadn’t either but after tasting it, I wondered why it wasn’t served in every Southern household regularly. It will become a regular in this Southern house!