Bacon Cheesy Grits & Fried Egg

Trim off excess fat from Bacon (3 slices) and dice the Shallot (1). Heat them in a frying pan until cooked & lightly brown for 4 to 5 minutes. Set aside.

Combine the Water (1 3/4 cups) and Milk (4 Tbsp) and heat to a rolling boil in a small saucepan over high heat.

Reduce heat to low, stir in the Polenta Grits (1/2 cup), bacon and shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.

While the grits are cooking, heat a drizzle of Olive Oil (1/2 tsp) in a non-stick skillet over medium-low heat. Crack the Eggland's Best Classic White Eggs (2) into the pan, season with Salt (to taste) and Simply Organic® Black Pepper (to taste) and cover. Cook over medium until the whites are set.

Remove the grits from the heat. Stir in the Shredded Italian Blend Cheese (2/3 cup) and Arugula (1 handful). Season with Salt (to taste) and Simply Organic® Black Pepper (to taste).

Spoon the grits into two shallow bowls. Top each bowl with a fried egg.

Serve immediately.