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. Add a light sprinkle of salt and pepper if you like.
Cover the pan and cook until the egg whites have solidifed (2-3 minutes). (If you like your eggs sunnyside up, stop here. If you like them done all the way through, flip each egg over and cook for another minute or so.)
Assembly:
Place a ladle of cheese grits in the bottom of a small plate or shallow bowl. Add two fried eggs on top of the grits. Top the eggs with salsa or picante sauce. Add grated cheddar on top.
Notes
Nutrition calculation does not include cheese grits recipe.Ingredients:
Grits - Use either "quick" grits or old-fashioned stone ground.
Garlic Powder - You can substitute one clove of finely minced fresh garlic.
Salsa - To save time, use a good purchased brand. Suit yourself as to mild, medium, or hot.
Eggs - Good, fresh large eggs. If you can get some free-range even better.
Cheddar Cheese - I prefer sharp or extra sharp Cheddar.
To Serve:
Serve southern style with buttered toast and jam or southwestern style with warm tortillas.
Offer fresh, sliced avocado, chopped onions, pico de gallo as a topping.
Mixed fresh fruit goes well as a side.
Storage: If you have leftover cheese grits, you can store them in the refrigerator for about three days. Reheating is tricky but can be done at 50% power in the microwave, stirring frequently. Or in a double boiler over simmering water. Freezing is not recommended.Can I make this recipe ahead of time? This is not a recipe I recommend making ahead and reheating. It's best cooked, served and enjoyed fresh from the kitchen.