This pumpkin bacon grits with poached eggs breakfast is hearty and perfect for fall.
Now that tomorrow is the first day of fall I’m finally ready to officially do this pumpkin thing.
I even got my first pumpkin coffee of the season yesterday as a “treat” to myself for working out at 10am, a time when I’d normally still be quite comfy in pajamas on the couch any other Sunday.
Unfortunately, even after telling Dunkin Donuts to only put half the amount of syrup they normally would, it was disgustingly sweet.
Reminding me why I never order these overpriced marketing ploys to being with.
So I think I’ll stick to the real stuff in the can for the rest of pumpkin season and enjoy breakfasts like this instead.
These grits are filled with pumpkin spice flavor, studded with salty bacon and topped with a perfectly poached egg.
When that runny yolk mixes with the grits, it’s pure fall decadence.
No sickeningly sweet syrups needed.
- 1 1/2 c water
- 1 1/2 c milk
- pinch kosher salt
- 1/2 c pumpkin purée
- 1/8 tsp cinnamon
- pinch nutmeg
- 2/3 c grits
- 1 Tbsp butter
- 2 slices bacon, cooked and chopped
- 2 eggs, poached
- Combine the water, milk, salt, pumpkin, cinnamon, and nutmeg in a medium sauce pan. Whisk together and bring to a low boil.
- Add grits and butter to the boiling mixture, reduce the heat to low, and whisk continuously for about 5-7 minutes, until thickened.
- Transfer the grits to two serving bowls; top with bacon and poached eggs.