Poached Eggs with Bacon Grits and Wilted Spinach


Spoon white-corn grits -- rich with bacon and cream cheese -- alongside poached eggs, more bacon, and baby spinach wilted with flavorful pan drippings and garlic


  • 13 slices bacon

  • 2 cups whole milk, plus more if needed

  • 1 cup white-corn grits

  • Coarse salt

  • 2 ounces cream cheese

  • 1 tablespoon unsalted butter

  • Freshly ground pepper

  • 4 garlic cloves, thinly sliced

  • 12 ounces baby spinach

  • 6 large eggs


  1. Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.

  2. Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.

  3. Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.

  4. Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)

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