Chicken Fried Bacon
Tone’s® Roasted Garlic Sea Salt
Tone’s® Black Pepper
Oil for frying
1 tomato, seeded & diced
3 U/10 shrimp, peeled & diced
1 cup quick grits
½ cup heavy whipping cream
Dash parmesan cheese
Fresh parsley, garnish
•Season pork belly with Tone’s® Roasted Garlic Sea Salt and Pepper to taste. Place in smoker for 2 hours at 250⁰F.
•After 2 hours, cut pork into slices.
•Place buttermilk and flour in 2 separate containers for dredging—use enough of each to coat pork belly.
•Triple batter the slices by dipping them twice in butter milk and 3 times in flour.
•Place in fryer with oil and cook until crisp.
•Next, make grits by bringing a medium pot of water to boil over the stove top. (Note: consult your grits’ package cooking instructions as to how much water to use.)
•When it comes to a boil, add diced tomatoes and shrimp. Season with more Tone’s® Salt & Pepper to taste.
•Add grits to the pot, heavy whipping cream and parmesan cheese. Stir consistently until grits reach your desired consistency; keep hot until ready to serve.
•Place a frying pan on the stove and heat oil. Once oil is hot, crack 2 eggs into the pan. Season with Tone’s® Salt & Pepper.
•While eggs are cooking on the bottom of the pan, with a spoon, drizzle hot oil from the pan over the top of the eggs to cook the top without having to flip the egg.
•Once egg whites are cooked, gently remove eggs from the pan with a rubber spatula.
•To serve, add grits to plate, followed by pork and the eggs on top. Garnish with fresh parsley.
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