Grits and Eggs

Name: Grits and Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: North America, Southern
Ingredients: GRITS:; 4 cups water; 1-1/2 cups uncooked old-fashioned grits; 3/4 teaspoon salt; 6 tablespoons butter; 1/2 cup half-and-half cream; 1/2 cup shredded cheddar cheese, optional; EGGS:; 1 tablespoon butter; 6 large eggs; 1/4 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep: 10 min. Cook: 25 min.

Yield 6 servings

Test Kitchen Approved

Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow mornings and homemade meals.

Ingredients

GRITS:
4 cups water
1-1/2 cups uncooked old-fashioned grits
3/4 teaspoon salt
6 tablespoons butter
1/2 cup half-and-half cream
1/2 cup shredded cheddar cheese, optional
EGGS:
1 tablespoon butter
6 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Pour water into a large saucepan; bring to a boil. Whisk in grits; reduce to a low simmer. Stir in salt. Cook, covered, 20-25 minutes or until grits are tender, stirring occasionally. Remove from heat; stir in butter until melted. Stir in cream and cheese, if desired.
Meanwhile, to fry eggs, heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until the whites are fully set and yolks are still runny. Serve hot.
Serve grits in bowls topped with fried eggs.

Nutrition Facts

1 serving: 374 calories, 21g fat (12g saturated fat), 232mg cholesterol, 582mg sodium, 35g carbohydrate (1g sugars, 2g fiber), 10g protein.

This powerful breakfast will stick with you all morning. Add shredded cheddar cheese to the grits for a little something extra. —Julie Andrews, Rockford, Michigan

Recipe Creator