Bacon Wrapped Creamed Eggs with Cheddar Grits and Tomato Gravy

Temps de cuisson: 30 minutes
Portions: 4


  • 8 Eggs
  • 4 slices Bacon, thick-cut
  • 8 tablespoon Half and Half or Cream
  • 2 can Diced Tomatoes
  • 1/2 Onion
  • 1 cup Grits
  • 3 cup Water
  • 1 cup Cheddar Cheese, shredded
  • 1 teaspoons Hot Sauce (optional)
  • salt and pepper

  1. Preheat oven to 375. Lay out thick bacon on sprayed sheetpan and roast 15 minutes or until almost crisp. remove from oven and reserve fat. Meanwhile, spray 4 ramekins well and boil water for grits with salt, pepper, and hot sauce (if using).
  2. Line each ramekin with one piece of cooked bacon. Measure two tablespoons of half and half or cream into each lined ramekin. Crack two eggs into each ramekin, salt and pepper to taste. Bake until just set or to preffered doneness. about 15 minutes. Add grits to boiling water, cover, and turn to low heat stirring occasionally.
  3. Remove eggs from oven, let stand and settle 5 minutes. Move bacon fat to saucepan, add tomatoes, salt and pepper to taste. Heat through.
  4. Add cheese to grits when they have absorbed the water and are a creamy consistency. Spoon them onto plate, unmold eggs and place them on grits, spoon tomato gravy around the grits.

The Dresser Palmer House


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