Huevos and Grits, Y’all
A delicious breakfast stack of cheese grits topped with a fried egg, purchased salsa, and shredded cheddar.
Servings 2 servings
Calories 752kcal
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: 1g | Calories: 752kcal | Carbohydrates: 20g | Protein: 36g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 510mg | Sodium: 2393mg | Fiber: 3g | Sugar: 8g