Carolina Gold Rice Grits and Eggs

Ingredients

• 6 slices bacon 
• 1  bay leaf 
• 0.5 teaspoon peppercorns black
• 1 tablespoon curry powder 
• 1 teaspoon mustard dry
• 6 large eggs 
• 5  green onions sliced
• 1.5 teaspoons kosher salt 
• 0.5 cup anson mills carolina gold rice grits 
• 2  rosemary sprigs fresh
• 6 servings kitchen string 
• 4  thyme sprigs fresh
• 6 servings cheesecloth 
• 6 servings cheesecloth 

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• cheesecloth
• kitchen twine

Directions

1. Place first 4 ingredients in a 6-inch square of cheesecloth; tie with kitchen string. Bring 5 cups water to a boil in a 5-qt. saucepan over medium-high heat.
2. Add curry powder, salt, and cheesecloth bundle. Stir in rice grits, and cook 5 to 7 minutes or until slightly tender.
3. Remove cheesecloth bundle.
4. Drain rice grits, and let stand 10 to 15 minutes or until very dry.
5. Meanwhile, cook bacon in a medium nonstick skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.
6. Whisk together eggs, mustard, and 1 tsp. water.
7. Add rice grits to hot drippings, and cook over medium-high heat, stirring constantly, 8 to 10 minutes or until grits are crisp and tender. Reduce heat to medium-low.
8. Add egg mixture to skillet, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of skillet. Stir in bacon and green onions, and cook 5 to 7 minutes or until eggs are thickened and moist.
9. Add salt and pepper to taste; serve immediately.