Grits and eggs is a classic Southern U.S. breakfast dish that combines warm, creamy grits with sunny-side-up or scrambled eggs, often served with a side of crispy bacon or sausage for added flavor. This comforting meal provides a hearty start to the day.
Recipe: Grits and Eggs
Ingredients:
1. 3 cups water (or chicken broth for extra flavor)
2. 1 cup stone-ground grits
3. Salt, to taste
4. 4 large eggs
5. Butter or olive oil, for frying
6. Optional: grated cheese (like cheddar), chopped green onions, black pepper, and hot sauce for serving
Instructions:
- Prepare the Grits: In a large pot, bring water or chicken broth to a boil over medium-high heat. Gradually whisk in grits, reducing heat to low. Stir occasionally to prevent lumps from forming and the mixture from sticking to the pot.
Season: Add a pinch of salt (you can always add more later). Cover and let simmer for about 20-30 minutes, stirring occasionally, until grits are creamy and thickened according to your preference. Some prefer their grits more soupy; adjust cooking time as needed.
Cook the Eggs: While the grits are cooking, heat a non-stick skillet over medium heat. Add butter or a bit of olive oil. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes for over-easy eggs. If you prefer scrambled eggs, cook them separately in a bowl with a little milk, then mix them into the grits at the end.
Combine: Once the grits are done, give them a good stir to achieve your desired consistency. Taste and adjust seasoning if necessary.
Serve: Spoon the grits onto plates or bowls, top with fried eggs (or scrambled eggs mixed in), and add any optional toppings like grated cheese, green onions, a dash of black pepper, or hot sauce. Enjoy this warm and satisfying breakfast!
This simple yet delicious meal is perfect for cozy mornings and showcases the comforting flavors of Southern cuisine.
Text model: granite3.2
Image model: PixelAhuskay
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