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Heat oven to 350 degrees F. Prepare grits according to package directions. Stir in two tablespoons margarine and the bacon. Pour grits mixture into ungreased 11x7 inch baking dish. Make 6 depressions with back of spoon about 2 inches apart in grits mixture. Break one egg into each depression. Melt remaining margarine; pour over eggs. Sprinkle with pepper, if desired. Bake, uncovered for 15 to 20 minutes, or until eggs are desired .doneness. Serve hot. Makes 6 servings.
For One or Two: Prepare two servings of grits according to package directions. Stir in two teaspoons margarine and one crisply cooked and crumbled bacon slice. Divide evenly between two custard cups, making a depression in centers with spoon. Break egg into each depression. Drizzle with 1 teaspoon melted margarine. Bake, uncovered for 10 to 12 minutes or until eggs are desired doneness.
Southern Scramble
2/3 cup enriched white hominy quick grits 1/2 teaspoon salt 2 2/3 cups boiling water 6 eggs, slightly beaten 1 cup chopped cooked ham 1 cup (4oz.) shredded Swiss cheese 2 tablespoons green onion slices (1 medium green onion) 1/8 teaspoon pepper
Slowly stir grits into salted boiling water in heavy 12-inch skillet. Return to boil; reduce heat. Cook for 2 1/2 to 5 minutes, stirring occasionally. Combine remaining ingredients; add to grits. Cook over medium-high heat, stirring gently until eggs are soft set and cheese is melted. Makes about 6 servings.
For One or Two: Divide ingredients in half. Prepare as recipe directs using 8-inch skillet.
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