Rent Week Cheesy Grits and Fried Eggs

• 1 cup grits
• 3 cups water
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Fresh chives, for garnish

Steps

1. 1 Bring water and 1/2 teaspoon salt to a boil in a medium saucepan.
2. 2 Gradually whisk in grits, reduce heat to low, and cook, stirring occasionally, until thickened, about 15 minutes.
3. 3 Remove from heat and stir in cheddar cheese until melted.
4. 4 While grits cook, heat 1 tablespoon of butter and 1 tablespoon of oil in a non-stick skillet over medium heat.
5. 5 Crack eggs into skillet, frying until whites are set and yolks are still runny, about 3-4 minutes.
6. 6 Serve each portion of grits topped with two fried eggs.
7. 7 Garnish with fresh chives.

Equipment

• Medium saucepan
• Non-stick skillet
• Whisk

Variations

• Add a dash of cayenne pepper to the grits for a spicy kick.
• Use Swiss cheese for a nutty flavor profile.

Substitutions

• If you're out of cheddar, any sharp cheese like Monterey Jack or Colby will work.
• Substitute vegetable oil with bacon grease for added flavor.

Pairings

• Pair with a strong black coffee or a refreshing glass of orange juice.

Nutrition

Tips

• For extra creaminess, stir in a splash of milk or cream into the grits before adding the cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to restore creaminess.

Freezing: Grits freeze well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of milk.

Serving Suggestions

• Serve with a side of crispy bacon or sautéed greens for a complete Southern breakfast.

FAQ