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1
Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt.
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2
Bring to a boil, and slowly stir in grits with a wooden spoon.
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3
Reduce heat to a bare simmer, and stir the grits twice every minute.
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4
(The grits may cake on bottom and sides, so scrape the pan well.)
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5
After 10 minutes, taste the grits and add salt as needed.
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6
After 20 minutes, the grits should be tender and maybe a little runny (they will continue to congeal as they cool).
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7
They will remain warm in the covered pan for another 45 minutes.
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8
While the grits are cooking, heat a cast-iron skillet over medium-high heat.
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9
Add the bacon and reduce heat to low; cook until just before desired crispness.
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10
(Residual heat will continue to cook the bacon after it is out of the skillet.)
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11
Cooking time varies according to bacon's thickness, but it should be at least 10 minutes.
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12
Fill a 7-inch stainless-steel or nonstick skillet with water to 12 inch below the rim.
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13
Place over medium heat and bring to a rolling boil.
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14
Crack the eggs on opposite sides of the pan; some of the white may break off and float to the top.
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15
Cook for 4 minutes for a thick but runny yolk, 6 minutes for a firm yolk.
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16
Remove with a slotted spoon and let sit on a small plate until water drains off.
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17
To serve, scoop a generous dollop of grits into a shallow bowl.
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18
Place a bacon slice on opposite sides of the grits and top the grits with a poached egg.
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19
Season with salt and pepper.
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20
Present the plates at the table and, using a truffle shaver adjusted to its thinnest setting, shave the truffle over the eggs.
