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. I remember waking up one day a while ago 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.”
Huevos and Grits, Y'all! is a combination of the best of southern breakfasts with a southwestern flair. Click To Tweet
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.
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!
Huevos and Grits, Y’all
A delicious breakfast stack of cheese grits topped with a fried egg, purchased salsa, and shredded cheddar.
Ingredients
One recipe of Never Enough Thyme's Cheese Grits:
- 1/3 cup quick-cooking grits
- 1 1/3 cups water
- 1 tblsp. butter
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- couple dashes garlic powder
- 2 1/2 ounces sharp cheddar cheese, grated
For the Huevos:
- 4 eggs
- 2 tblsp butter
- Salsa or picante sauce (your choice of mild or hot)
- Grated cheddar cheese
Instructions
- Start by cooking the cheese grits. Follow my recipe in this post: http://lanascooking.wpstagecoach.com/2009/02/08/cheese-grits/
- When the cheese grits are ready, start frying the eggs.
- 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 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.
- Add some grated cheddar on top.
- Optionally, you could also toss on a little chopped cilantro.
Notes
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More huevos recipes you might enjoy:
- Huevos Rancheros with Avocado Salsa Verde from Cookie and Kate
- Huevos Rancheros Scrambled from Flourishing Foodie
- Huevos Rancheros Tacos from Diethood
- Easy Tomatillo Huevos Rancheros from Skinnytaste
Kailein says
I have been making Huevos rancheros con grits for years. I’m my world the only worthy grit is a cheesy grit. Any tip on how to clean the pan? It’s the worst part of the process. Also I serve mine with tortilla chips so no one misses the tortilla and it’s a whole lot more fun to eat. Of course it’s not a low fat dish but it is an amazing hug in a bowl.
Lana Stuart says
Put a little water in the pan and put it back on the stove. Heat it over medium-high heat and the stuck-on residue should loosen right up!
Katherine Martinelli says
This really does sound right up my alley! Thanks again for linking up at my breakfast blog hop! Pinned :-)
Lana says
Thanks, Katherine! This really is a great breakfast recipe. Although the photo was taken way back before I knew anything about styling or photography :-)
SMITH BITES says
dang it Lana – every time i’m trying to muster up the courage to hit the treadmill and eat sensibly, there you are taunting me!! i swear i’m a southern girl trapped in the midwest – these are heavenly!
Lana says
Hee hee. “Come into my parlor, said the spider to the fly.”
Barbara @ Modern Comfort Food says
You’re far too humble with your “give it a chance,” Lana. I think this recipe looks sensational, and I can’t wait to try it. Sunday is grits day in my family — cheese grit, shrimp grits, and others. This recipe is on the menu next Sunday!
Lana says
Thanks so much, Barbara. I don’t know how I ever thought of putting the combination of cheese grits, eggs and salsa together, but wow, I’m so glad I did. I think you’ll love this!
Sasha says
Wow. What a great idea. This is such a beautiful breakfast.
: )
Lana says
Thanks, Sasha! We really enjoyed this combination of cheese grits with eggs and salsa. I actually used picante sauce but it gives the same flavors pretty much.
sophia says
What a wonderful twist to the two classic breakfast dishes! I have an obsession with runny eggs, and I ADORE grits. I could have sworn you made this for me!! >.<
Caveman Cooking says
Nana, I haven’t had grits since my ex-step-mother used to make it. Along with corned beef hash and eggs over easy. But, this SW twist has me jonesing for those gruel-balls of goodness.
jenn (Bread + Butter) says
Mmm…Nice southern twist to a classic dish. Love it!!! It’s been way too long since I’ve had grits. I need to fix that.
Lana says
Gosh, Jenn. Can you even get grits out there on the left coast? I couldn’t way back when we were based in Maine with the Navy. I had folks down home shipping stuff to me :-)
redkathy says
Hubby and I were just talking about grits n eggs on Sunday! This looks great. Seems my DH thinks I’ve picked up the knack for southern food… Funny thing for a Philly girl :)
Lana says
Good for you, redkathy! If you need any tips, let me know, because if it’s a traditional southern dish I’ve probably cooked more than a few times :-)
Drick says
love the grit twist – normally see this with roasted or fried potatoes
Lana says
Thanks, Drick! The cheese and tiny bit of garlic in the grits was especially nice with this.