American · Breakfast
Cheesy Grits and Egg Breakfast Bowl
A Southern breakfast bowl of creamy stone-ground grits simmered with sharp cheddar and butter, topped with soft-set fried eggs and sliced scallion. The grits carry cheese and black pepper while runny yolks fold into the base for a rich, savory vegetarian start to the day.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
563Calories
33.5gProtein
36.1gFat
27.5gCarbs
4.9gSugar
0.9gFiber
1497mgSodium
915mgChol
16.5gSat Fat
274mgPotassium
321mgCalcium
2.8mgIron
1.8mcgVitamin B12
5.4mgVitamin C
vegetarian
gluten-free
rich-umami
hidden-gems
breakfast-smoothies
breakfast
vegetarian
gluten-free
Instructions
1
Prep
Grate the cheddar and thinly slice the scallion on a board, keeping the whites and greens together for the finish.
2
Simmer
Bring the water, milk, and salt to a gentle boil over medium-high heat, whisk in the grits, drop to low, and cook 18 minutes until thick and creamy.
3
Melt
Stir the butter and grated cheddar into the grits off the heat until the cheese melts and the base looks glossy, about 1 minute.
4
Fry
Heat a buttered skillet over medium heat, slide in the eggs, and fry 2 to 3 minutes until whites set and edges lace but yolks still jiggle.
5
Plate
Spoon the cheesy grits into a bowl, slide the eggs on top, scatter the scallion, and finish with the black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 1/2 cup80g stone-ground grits
- 1 1/2 cup360ml water
- 1/2 cup120ml whole milk
- 2 oz56g sharp cheddar cheese
- 2 tbsp28g butter
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
