Grits and eggs is a humble, comforting breakfast that’s easy to make but even easier to make great with a few small adjustments. Creamy grits paired with soft, well-seasoned eggs turn a basic morning plate into something worth slowing down for.
Ingredients
- 1 cup grits (quick or regular)
- 4 cups water or broth
- Salt, to taste
- 2 tablespoons butter
- ½ cup milk
- Shredded cheddar cheese, optional
- 4 eggs
- Black pepper, to taste
Steps
- Bring the water or broth to a gentle boil and season with salt.
- Slowly whisk in the grits to prevent lumps, then reduce the heat to low.
- Cook according to package directions, stirring often, until thick and creamy.
- Stir in the milk, butter and cheddar cheese if using, cooking a minute longer until smooth.
- Cook the eggs to your preference, whether scrambled soft, fried, or poached.
- Spoon the grits onto a plate, top or serve alongside the eggs, and finish with black pepper.
- A Few Tips
- Whisking the grits in slowly and stirring often is the key to a smooth, lump-free texture. Cooking the eggs low and slow keeps them soft rather than rubbery, and a little extra butter or cheese stirred in at the end makes the grits noticeably richer.
- Making It Your Own
- Grits and eggs is easy to dress up depending on what you have on hand. A little hot sauce or sliced green onion stirred in at the end adds a nice kick, while a side of crispy bacon or sausage turns it into a heartier plate. If you like your grits extra smooth, whisking in a touch more milk toward the end of cooking loosens the texture without diluting the flavor, and leftovers reheat well with a splash of milk stirred in to bring back the creaminess.
