Southern Grits and Eggs
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 405 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 445 milligrams
- Sodium
- 231 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 405 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 445 milligrams
- Sodium
- 231 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
Ingredients
3/4 cup quick-cooking grits
1/2 cup shredded cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch of cayenne pepper
Directions
- Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
- Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
- Serve the grits with the vegetables and eggs. Top with the scallion greens.
