In a cast iron skillet fry the bacon until crispy and cooked.

Remove the bacon from the skillet and place on a paper towel to dry.

Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest.

Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat.

Chop the bacon into bite sized pieces. Set aside.

Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process.

Add the bacon to the dressing and stir well.

Top with runny eggs or stir in the scrambled eggs.

Top with hot sauce and serve warm.