Best Cheesy Grits With Scallions And Jammy Eggs Recipes

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CHEESY GRITS WITH FRIED EGGS AND VEGETABLES



Cheesy Grits with Fried Eggs and Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup milk
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1 cup grated dill havarti cheese (about 4 ounces)
3 tablespoons unsalted butter
2 carrots, thinly sliced
8 ounces sugar snap peas, trimmed and halved
5 scallions (4 cut into 1-inch pieces, 1 thinly sliced)
1 tablespoon whole-grain mustard
4 large eggs
1/4 cup fresh parsley
2 tablespoons roughly chopped fresh dill

Steps:

  • Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
  • Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
  • Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams

CHEESY GRITS WITH SCALLIONS AND JAMMY EGGS



Cheesy Grits with Scallions and Jammy Eggs image

Top creamy, cheddar-loaded grits with sautéed scallions and jalapeños and then crown with a glorious, jammy medium-boiled egg.

Provided by Chris Morocco

Categories     Bon Appétit     Hominy/Cornmeal/Masa     Egg     Milk/Cream     Cheddar     Green Onion/Scallion     Jalapeño     Breakfast     Brunch     Dinner     Cheese

Yield 4 servings

Number Of Ingredients 9

1 cup milk
1/2 cup white or yellow grits (not instant)
3 ounces sharp cheddar, grated (about 3/4 cup)
2 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 bunch scallions, very thinly sliced on a diagonal
1 jalapeño, very thinly sliced
1/2 cup vegetable oil
4 Jammy Soft-Boiled Eggs, halved

Steps:

  • Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down heat to maintain a low simmer if needed, until tender, 25-35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
  • While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8-10 minutes. Using tongs, transfer scallions and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
  • Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.

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