Ingredients with Measurements:
- 1 cup of grits
- 2 cups of water
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of butter
- 4 eggs
- Salt and pepper to taste
Special equipment needed:
- Medium saucepan
- Whisk
- Skillet
- Spatula
Step-by-step instructions:
1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of grits and whisk until smooth.
2. Reduce heat to low and add 1 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir occasionally until the grits are thick and creamy, about 20 minutes.
3. Remove from heat and stir in 2 tablespoons of butter until melted.
4. In a skillet, heat a small amount of butter over medium heat. Crack 4 eggs into the skillet and cook until the whites are set and the yolks are still runny, about 3-4 minutes.
5. Season the eggs with salt and pepper to taste.
6. Serve the grits in bowls and top each bowl with a cooked egg.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 26g
Protein per serving: 9g
Substitutions for ingredients:
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
- Butter can be substituted with olive oil or coconut oil for a vegan option.
- Grits can be substituted with polenta or cornmeal.
Variations:
- Add shredded cheese to the grits for a cheesy flavor.
- Top the eggs with salsa or hot sauce for a spicy kick.
- Add sautéed vegetables such as spinach or mushrooms to the grits for added nutrition.
Tips and tricks:
- Whisk the grits frequently to prevent lumps.
- Use a non-stick skillet to prevent the eggs from sticking.
- Add a splash of vinegar to the skillet when cooking the eggs to help set the whites.
Storage instructions:
Store leftover grits and eggs separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grits in the microwave or on the stovetop with a splash of milk to loosen them up. Reheat the eggs in the skillet over low heat until warmed through.
Presentation ideas:
Serve the grits and eggs in individual bowls for a cozy and comforting presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives for added flavor and color.
Pairings:
Pair with bacon or sausage for a hearty breakfast.
Suggested side dishes:
Serve with toast or biscuits for a complete breakfast.
Troubleshooting advice:
If the grits are too thick, add a splash of milk to loosen them up. If the eggs are sticking to the skillet, use a non-stick skillet or add more butter to the skillet.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent foodborne illness.
Food history:
Grits are a traditional Southern dish made from ground corn. They were originally a Native American dish and were later adopted by European settlers.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve for breakfast or brunch.
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