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Grits and Eggs

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Grits and Eggs is a simple, classic Southern breakfast made with creamy, buttery grits and perfectly cooked eggs. This cozy, comforting dish is easy to prepare, endlessly customizable, and perfect for breakfast, brunch, or even a quick dinner.

Ingredients

  • ½ cup stone-ground or quick-cooking grits
  • 2 cups water or a mix of water and milk
  • ¼ teaspoon salt
  • 1 tablespoon butter (plus more for serving)
  • 2–4 eggs (scrambled, fried, or poached)
  • Optional toppings: shredded cheese, black pepper, hot sauce, scallions

Instructions

  1. Bring water (or water/milk mix) and salt to a boil in a saucepan.
  2. Slowly whisk in the grits, reduce heat to low, and simmer according to package instructions—about 5 minutes for quick grits or 20–30 minutes for stone-ground, stirring occasionally.
  3. Once grits are thick and tender, stir in butter (and cheese if using) until smooth and creamy.
  4. While grits cook, prepare the eggs to your liking—scrambled, fried, or poached.
  5. Scoop grits into bowls and top with one or two eggs each.
  6. Finish with additional butter, black pepper, hot sauce, or other desired toppings.

Notes

  • Use shredded cheddar or gouda for cheesy grits.
  • Cook grits with half milk for extra richness.
  • Top with scallions, hot sauce, or sautéed greens for added flavor.
  • Instant grits work in a pinch—just adjust the cook time.
  • Make it vegan with plant-based butter and milk, and top with tofu or vegan eggs.

Nutrition

Find it online: https://cookedbymaya.com/grits-and-eggs/