Ingredients

• 4 large plum tomatoes
• 3/4 cup quick-cooking grits
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 4 large eggs
• 1 cup grated cheddar cheese

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Instructions

1. Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
2. Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
3. Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
4. Photograph by Ryan Dausch