Best Southern Grits And Eggs Recipes

SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY

Steps:

• For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
• For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
• For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
• Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
• Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
• Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

SOUTHERN GRITS AND EGGS

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.

SOUTHERN GRITS AND EGGS (EGGS IN HEAVEN)

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.