easy asiago grits and egg breakfast bowl

How To Make easy asiago grits and egg breakfast bowl

• 
  Step 1
  Prep Work: Gather ingredients. Shred cheeses. Wash, dry and snip chives.
• 
  Step 2
  Add 1 cup water to microwave safe liquid measuring cup; microwave, on high power until boiling, about 3 1/2 minutes.
• 
  Step 3
  Empty package of grits into heatproof bowl; add pinch of truffle salt or sea salt (truffle salt highly recommended.)
• 
  Step 4
  Pour about 1/3 to 1/2 of the boiling water into grits, quickly stirring to avoid lumps. If lumps occur, keep stirring, pressing lumps against side of bowl until they disappear. Add about one teaspoon of water, at a time, as the grits thicken. (You will not use all of the boiling water.) The grits should be the consistency of a rather thick pudding before you fry the egg.
• 
  Step 5
  Place small nonstick skillet over medium heat. Add butter; let melt, then swirl to coat bottom of skillet.
• 
  Step 6
  Turn heat up to slightly higher than medium. Crack an egg (or two, for hearty appetite) into skillet; fry for approximately 3 minutes, until white of egg is mostly cooked, then carefully flip egg over in the skillet and shut off heat.
• 
  Step 7
  Working quickly, stir grits and add enough water, a few drops at a time, to bring them to the consistency of pudding.
• 
  Step 8
  Sprinkle grits with half of the asiago cheese and half of the bacon bits.
• 
  Step 9
  Slide egg, out of skillet, onto the grits. Quickly sprinkle with remaining cheeses, bacon bits and chives. Season with salt and pepper, as desired. (Careful on the salt.)
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