1 tsp salt1 cup The Old Mill Grits2 tbls butter1/2 cup milk6 oz. sharp cheddar cheese, grated4 slices thick cut bacon, chopped4 large eggs1 jar (16 oz) The Old Red Ripe Tomato Relish1 tbls hot sauce1/4 cup heavy cream1/2 tsp The Old Mill Ground Roasted Veggie Seasoning1/4 cup chopped green onion Heat 4 cups water and salt in a medium saucepan over medium heat. Gradually whisk in grits and cook, stirring often, until grits are done, 15-20 minutes. Remove from heat. Stir in butter, ½ cup milk, and cheese. Cover. Cook bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon to drain on paper towels, reserving drippings in skillet. Crack eggs into skillet, sprinkle with salt and pepper, and cook 1-2 minutes or until desired degree of doneness. Remove eggs from skillet. 200ml Empty Glass Bottle Add tomato relish, cooked bacon, hot sauce, heavy cream, and seasoning to skillet and bring to a simmer over medium heat. Simmer 2 minutes or until slightly thickened. Season to taste with salt and pepper. Stir grits, adding a little more milk if necessary to thin them out a bit. Divide grits evenly among 4 bowls. Top each with an egg and spoon the tomato gravy o...