Grits and Eggs
Ingredients
1 cup stone-ground or quick grits
4 cups water or chicken broth
1/2 teaspoon salt, plus more to taste
2 tablespoons butter
1/2 cup shredded cheddar cheese (optional)
4 large eggs
Black pepper
Toasted bread slices
Instructions
Bring the water or broth to a boil in a saucepan. Add salt and slowly whisk in the grits.
Reduce heat to low and cook, stirring often, until thick and creamy. Follow the timing on your package for best texture.
Stir in butter and cheese if using. Taste and adjust salt. Keep warm.
In a skillet over medium heat, cook the eggs sunny-side up or to your preferred doneness.
Spoon the hot grits onto plates, top with the eggs, and finish with black pepper. Serve with toast on the side.
