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1
Set a large, 12-inch saute pan over medium-low heat.
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2
Place the bacon in the pan, 6 strips at a time and cook until rendered and crisp, about 4 to 5 minutes per side.
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3
Repeat with the remaining bacon and set aside.
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4
Pour off the fat from the pan and return to the heat.
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5
Add the water, milk and grits to the pan.
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6
Bring to a boil and reduce the heat to a simmer.
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7
Cook the grits, covered, stirring often, until soft and most of the liquid has been absorbed, 45 minutes to 1 1/2 hours depending on the grits.
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8
Add more water (a half cup at a time), if necessary.
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9
Once the grits are cooked to the desired degree of tenderness, season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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10
Add the cheese and stir well to combine.
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11
Crack 5 eggs around the perimeter of the saute pan in a five point star pattern, and 1 egg in the center, and season with the remaining salt and pepper.
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12
Place 2 strips of bacon in an X pattern over each egg and return the lid to the grits.
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13
Continue to cook, undisturbed, until the whites of the eggs are set and the yolks are still runny, about 12 minutes.
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14
Remove the lid and serve the grits by scooping the eggs and bacon with the grits onto plates or shallow bowls.
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15
(For folks who like their eggs cooked more, simply stirring the eggs into the hot grits when served will cook the yolks further.)
