Southern Grits and Eggs

This Southern Grits and Eggs recipe is a comforting breakfast made with creamy, buttery grits and perfectly cooked eggs. It’s simple, satisfying, and ready in about 20 minutes.

Ingredients

For the Grits

1 cup (170 g) stone-ground or regular grits
4 cups (950 ml) water or chicken broth
½ tsp salt
2 tbsp unsalted butter
½ cup (120 ml) whole milk
½ cup (50 g) shredded sharp cheddar cheese (optional)
Freshly ground black pepper, to taste

For the Eggs

4 large eggs
1 tbsp butter or cooking oil
Salt and black pepper, to taste

Optional Garnishes

Chopped green onions
Fresh parsley
Crumbled cooked bacon
Hot sauce

Instructions

In a medium saucepan, bring the water (or broth) and salt to a boil.
Slowly whisk in the grits to prevent lumps.
Reduce the heat to low and cook, stirring frequently, for 15–20 minutes (or according to the package directions), until thick and creamy.
Stir in the butter, milk, cheddar cheese (if using), and black pepper.
While the grits cook, heat the butter or oil in a nonstick skillet over medium heat.
Cook the eggs to your preference:
- Fried: 2–4 minutes
- Scrambled: 3–4 minutes
- Poached: 3–4 minutes
Divide the creamy grits among serving bowls.
Top each bowl with an egg and garnish with green onions, parsley, bacon, or a few dashes of hot sauce if desired.

Tips

Stir the grits often to keep them smooth and creamy.
For richer grits, substitute part of the water with milk.
Freshly grated cheddar melts more smoothly than pre-shredded cheese.
Top with sautéed shrimp or sausage for a heartier meal.

Serving Suggestions

Crispy bacon
Breakfast sausage
Buttered toast
Fresh fruit
Biscuits
Sautéed spinach

Storage

Refrigerator: Store leftover grits in an airtight container for up to 3 days. Eggs are best cooked fresh.
Reheat: Warm the grits over low heat with a splash of milk or water, stirring until creamy again.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 320 calories per serving

Grits And Eggs