Gently Fried Eggs on Grits with Bacon and Toast

• 2 cups water
• 1/2 cup grits
• 1 cup whole milk
• kosher salt
• freshly ground black pepper
• 4 Tbsp butter, plus more for toast, DIVIDED
• 1/4 cup shredded Cheddar cheese
• 4 slices bacon
• 2 slices bread (1 oz each)
• 2 eggs

Combine the water and grits in a medium saucepan, bring to a simmer over high heat, and reduce the heat to low. Cook, stirring frequently, to the consistency you prefer, loose or stiff. Most grits will be done in 30 to 40 minutes, but they can be cooked slowly for many hours, just add more liquid as needed. To finish the grits, add as much of the milk as needed and plenty of salt and pepper. Stir in 2 Tbsp of the butter, and add salt if necessary. Continue cooking till the consistency is to your liking and stir in the cheese just before serving.

While the grits are finishing, fry the bacon in a pan (start it cold in the pan) over medium heat. Drain it on paper towels as normal. Toast the bread.

Melt the remaining 1 Tbsp butter in a large, nonstick pan over medium heat. Crack the egs into the pan. For eggs sunny-side up, cover the pan and cook just until set, a few minutes. For over easy, don't cover, and flip them after a few minutes, before the white is set. Meanwhile, butter the toast and place a mound of grits on each plate.

Top each mound of grits with a fried egg and serve with toast (each slice with 1/2 Tbsp of butter) and bacon.

Makes 2 servings, 20 WW PointsPlus each.