Go Back
Print
Recipe Image
–
+
servings
Print
Huevos and Grits, Y’all
A delicious breakfast stack of cheese grits topped with a fried egg, purchased salsa, and shredded cheddar.
Course
Breakfast
Cuisine
Southern
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
2
servings
Calories
752
kcal
Author
Lana Stuart
Ingredients
One recipe of Never Enough Thyme's Cheese Grits:
⅓
cup
quick-cooking grits
1 ⅓
cups
water
1
tblsp. butter
½
tsp.
salt
¼
tsp.
black pepper
couple dashes garlic powder
2 ½
ounces
sharp cheddar cheese
grated
For the Huevos:
4
eggs
2
tblsp butter
4
tblsp salsa or picante sauce
your choice of mild or hot
4
tblsp grated cheddar cheese
Instructions
Start by cooking the cheese grits. Follow my recipe in this post:
https://www.lanascooking.com/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
Nutrition
Serving:
1
g
|
Calories:
752
kcal
|
Carbohydrates:
20
g
|
Protein:
36
g
|
Fat:
59
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
21
g
|
Trans Fat:
2
g
|
Cholesterol:
510
mg
|
Sodium:
2393
mg
|
Fiber:
3
g
|
Sugar:
8
g