Cook the grits according to the package directions and set aside.
Mix the salt and pepper into the flour. Dredge the bacon slices in the flour, then in the buttermilk. Repeat the dipping process: flour, then buttermilk and finish in the flour. Press the flour into the bacon after the third coating.
To cook the bacon, preheat some oil in a deep-fryer to 350 degrees F or heat 1/2-inch oil in a medium pan over medium-high heat. Fry the bacon until golden brown and crispy, 4 to 5 minutes.
In a separate saute pan, add the cream, tomatoes, scallions and shrimp. Bring to a simmer and cook until the shrimp are just cooked through. Remove from the heat and stir in the cooked grits.
Heat a nonstick pan and a drop of oil over medium heat and cook the egg sunny-side up. Place the grits on a plate, arrange the bacon on top, and then top off with the egg.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Ostrander