American · Breakfast
Ham and Cheese Grits Bowl
Southern-style stone-ground grits simmered in milk and chicken stock until creamy, folded with sharp cheddar cheese, then topped with butter-crisped ham and a fried egg. Finished with sliced scallion, black pepper, and hot sauce for a warming savoury breakfast bowl.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
702Calories
57.1gProtein
37.9gFat
33.4gCarbs
12.6gSugar
0.9gFiber
3400mgSodium
405mgChol
19gSat Fat
538mgPotassium
421mgCalcium
2.1mgIron
1.8mcgVitamin B12
4.2mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
breakfast-smoothies
breakfast
gluten-free
Instructions
1
Prep
Dice the ham, crack the egg into a bowl, grate the cheddar, and thinly slice the scallion so everything is ready before the grits begin cooking.
2
Simmer
Bring the milk and chicken stock to a gentle boil over medium heat, whisk in the grits, reduce to low, and stir constantly for 18 minutes until very thick and creamy.
3
Crisp
Melt half the butter in a skillet over medium-high heat and fry the diced ham 3–4 minutes, stirring occasionally, until the edges brown and crisp at the edges.
4
Fry
Add the remaining butter to the skillet over medium heat and fry the egg 2–3 minutes until the white sets completely and the yolk remains soft in the centre.
5
Plate
Fold the grated cheddar and black pepper into the grits, spoon into a bowl, top with the crisped ham and fried egg, scatter scallion over, and drizzle with hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 1/2 cup90g dry stone-ground grits
- 1 1/2 cup360ml whole milk
- 1 cup240ml low-sodium chicken stock
- 2.8 oz80g sharp cheddar cheese
- 2 tbsp28g butter
- 22 large eggs
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- a few dashes of hot sauce
