Amar’s Creamy Grits, Four-Minute Egg and Honey-Glazed Smoked Bacon
‘Just can’t put into words how proud I am of super chef Amar Santana. Not only is he a highly successful chef-restaurateur, but he has used his talent and perseverance to work his way to the top on Bravo’s highly-competitive “Top Chef” TV show.
Years ago, before he opened his restaurants (Broadway in Laguna Beach and Vaca in Costa Mesa), he was executive chef at the now-closed Charlie Palmer at Bloomingdale’s South Coast Plaza.
Have a look at the video we made so long ago (we both look younger).
His breakfast dish is so delicious I can’t imagine anyone leaving a single speck behind on the dish.
Pork is a reoccurring theme in many of his delicacies, so it was no surprise when he said that a quick treat that he often makes at home showcases bacon.
But not just any bacon, this is thick, hand-cut slices that are seared, then caramelized with honey.
Cut into crosswise strips, the irresistible meat crowns a four-minute egg nestled in creamy cheese-boosted grits.
Amar’s Creamy Grits, Four-Minute Egg and Honey-Glazed Smoked Bacon
Yield: 4 servings
Salt
1 teaspoon cider vinegar
4 large eggs
5 cups milk or half-and-half
1 1/4 cups uncooked quick-cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil or canola oil
1 pound slab bacon, cut into 1/4-inch slices
3 tablespoons honey
1 teaspoon butter
1 tablespoon chopped chives
1. To cook eggs, bring a pot of water to a full boil (water should be high enough to completely cover 4 eggs). Add a pinch of salt and vinegar to the water. With a spoon gently lower eggs into the boiling water. Set timer for four minutes.
2.Meanwhile, bring milk or half-and-half to a simmer in a medium-size, deep skillet on medium-high heat. Gradually add grits, whisking constantly to prevent lumps; cook 1 to 2 minutes, whisking constantly. When timer rings, remove eggs with slotted spoon. Stir cheeses into grits and season with salt and pepper.
3. In large skillet heat oil on medium-high heat. Add bacon in single layer and brown lightly on one side, reducing heat if necessary. Turn bacon. Drizzle with honey. Cook until nicely caramelized, but not super crispy. Place bacon on cutting board and cut into 1/4-inch wide crosswise strips. Stir butter into grits and taste; adjust seasoning as needed. Peel eggs.
4. Divide grits between 4 shallow bowls. Top each with a peeled egg. Scatter bacon strips on top. Garnish with chives and serve immediately.
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