CHEESY GRITS WITH SCALLIONS AND JAMMY EGGS
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
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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