Huevos and Grits, Y’all

 Those of us who really enjoy cooking find recipes in all sorts of places, don’t we? Cookbooks, magazines, newspapers, grocery store flyers, the internet. Sometimes they just come as inspiration out of nowhere. A few weeks ago, I woke up with this one forming in my mind. I must have been really hungry.

At first glance you might not think you’d like this recipe, but give it a chance. It’s a combination of the best of southern breakfasts (fried eggs and cheese grits) with a southwestern flair (think…huevos rancheros without the tortillas). And I have no idea what to call it, so I just named it “Huevos and Grits.” Seemed appropriate.

Take it from me, this recipe is a total flavor explosion. One bite and your tastebuds will be doing a happy dance.  And talk about substantial…these huevos will keep you going right through lunch all the way to dinner. By the way, BeeBop agreed that this dish is “the bomb.”

Start this recipe by making up a batch of my Cheese Grits. Just follow that link to get the recipe for the best and easiest cheese grits you can imagine. After you get that one, come back here and we’ll finish whipping up these huevos in no time.

Back already? Okay, let’s get going. To prepare this for 2 people, here’s what you’ll need. Simply multiply the recipe for the number that you’re serving.

1 recipe Never Enough Thyme’s Cheese Grits
4 eggs
2 tblsp butter
Salsa or picante sauce (your choice of mild or hot)
Grated cheddar cheese

When the cheese grits are ready, start cooking the fried eggs. I’m sure most everyone knows how to cook an egg, but just in case, I’ll show you how I do it.

Heat a non-stick skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of butter to the pan. After the butter has melted, tilt the pan to distribute the melted butter all over the surface. Carefully crack the eggs into the pan. Cover the pan and cook until the egg whites have solidifed (2-3 minutes). If you like your eggs sunnyside up you can stop right here. If you like them done all the way through, flip each egg over and cook for another minute or so.

To assemble your Huevos and Grits, place a ladle of cheese grits in the bottom of a small plate (I’m using a luncheon sized plate here) or shallow bowl. Add the fried eggs on top of the grits and spoon a couple of tablespoons of salsa or picante sauce over the eggs. I put the jar of picante sauce in the microwave for about a minute since it had been in the refrigerator. I didn’t want it to cool down the eggs too much. Add some grated cheddar on top. Optionally, you could also toss on a little chopped cilantro.

Serve these Huevos and Grits up with some toast and fresh fruit on the side.

Enjoy!

Tagged as: cheese grits, cheesy grits, cooking, eggs, Food, grits, huevos, picante sauce, recipes, salsa