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Spicy Cheddar Grits with Fried Eggs

Spicy Cheddar Grits with Fried Eggs for a Bold Breakfast Treat

Spicy Cheddar Grits with Fried Eggs is a quick, gluten-free breakfast delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grits
  • 1 cup Grits Choose yellow or white for creamy base.
  • 4 cups Water Necessary for cooking the grits.
  • 1 tablespoon Salt Adjust to taste.
  • 2 tablespoons Butter Can swap for olive oil for dairy-free option.
For the Cheesy Mix
  • 1 cup Cheddar Cheese Use pepper jack for extra spice.
For the Fried Eggs
  • 2 pieces Eggs Fry until yolks are runny.
For the Garnish
  • 2 tablespoons Green Onions Sliced.
  • 2 tablespoons Cilantro Chopped.
  • 1 piece Jalapeño Thinly sliced; adjust to taste.

Equipment

  • Medium Pot
  • Non-stick skillet

Method
 

Cooking Instructions
  1. In a medium pot, bring 4 cups of water to a rolling boil over high heat. Stir in 1 cup of grits along with a pinch of salt. Reduce the heat to low, cover the pot, and let simmer for about 5 minutes.
  2. Lower the heat to the absolute minimum and cook the grits for an additional 20-30 minutes, stirring occasionally to prevent clumping.
  3. Once the grits are thick and creamy, remove them from the heat. Stir in 2 tablespoons of butter and 1 cup of shredded cheddar cheese.
  4. In a non-stick skillet, heat oil or butter over medium heat. Crack in 2 eggs and fry them for 2-3 minutes until the whites are set and yolks remain runny.
  5. Ladle the creamy grits into bowls, and place a fried egg on top of each. Garnish with green onions, cilantro, and jalapeño slices.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Stir frequently while cooking grits to avoid clumping. Adjust spice level by varying jalapeño quantity. Store leftovers in an airtight container for up to 3 days.

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