Best Pretty Grits And Eggs Recipes

SOUTHERN GRITS AND EGGS

Southern Grits and Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup quick-cooking grits
1/2 cup shredded Cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch cayenne pepper

Steps:

Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
Serve the grits with the vegetables and eggs. Top with the scallion greens.

Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams

SOUTHERN GRITS AND EGGS (EGGS IN HEAVEN)

Southern Grits and Eggs (Eggs in Heaven) image

I saw this demonstrated on "The Chew" cooking show. This dish looked so delicious I just had to try it -guess what it was delicious and so simple to make.My family wants it to be our weekend breakfast meal. One bite of these delicious eggs and you'll be in heaven!

Provided by Pat Duran

Categories Eggs

Time 30m

Number Of Ingredients 10

Ingredients

1 c stone ground hominy grits or quick grits (i used the quick grits)
1 1/2 c water
1 c whole milk
1 tsp salt
4 Tbsp butter
1/2 c shredded cheddar cheese (i used 3/4 cup)
6 large eggs
pepper to taste
1/4 c chopped parsley
1 large ham steak

Steps:

1. Heat oven to 350^' Butter a cast iron skillet,or a 9x13-inch baking dish. Set aside. In a 3 quart heavy bottomed saucepan, bring water, milk and salt to a boil. Gradually stir in grits and reduce heat. Simmer for 20 minutes or until thick and smooth and not watery. Whisk to prevent lumps. Stir in butter and cheese Pour grits into skillet or baking pan. Make 6 depressions in grits mixture about 2 inches apart with the back of a spoon sprayed with oil spray. Carefully break one eggs into each depression. Sprinkle with fresh ground black pepper. Bake uncovered for 10-15 minutes or until eggs are at desired doneness. Garnish with the chopped parsley. Serve hot with grilled ham steak to share.

PRETTY GRITS AND EGGS

Pretty Grits and Eggs image

This is one to impress the family, or in-laws, or guests! SO EASY! Very filling, ideal for a brunch... not 3 meals a day.

Provided by Newly-Wed

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

5 ounces mild rotel
3/4 cup quick-cooking grits
1 cup buttermilk (or regular milk works as well)
2 cups water
1/3 cup grated parmesan cheese
3/4 cup shredded cheddar cheese
2 tablespoons texas pete
1 teaspoon white pepper
1/4 teaspoon seasoning salt
8 thin deli slices honey-roasted ham
4 eggs

Steps:

Heat oven to 350 degrees.
Spray muffin pan with cooking spray.
Lay 2 slices ham per muffin cup (should only fill 4).
Crack an egg in each cup with ham, making sure egg stays inside of ham cup.
Bake for 13 minutes or longer for desired doneness.
While eggs are baking, bring water, buttermilk, texas pete, rotel, salt and pepper to boil on stove.
Add grits, parmesean, and cheddar cheese.
Stir until thickened. Remove from heat.
Spoon grits on 2 plates.
Put 2 ham and egg cups in center of grits on each plate.
Garnish with fresh or dried parsley.
ENJOY!