Cheesy Grits with Fried Egg Recipe

Introduction

Cheesy grits with a perfectly fried egg is a comforting and satisfying dish that combines creamy, cheesy goodness with rich, runny egg yolks. This simple recipe transforms humble grits into a hearty breakfast or brunch favorite that’s easy to prepare and endlessly customizable.

Ingredients

• 1 cup stone-ground or quick-cooking grits
• 4 cups water, milk, or a combination of both
• 1 teaspoon salt, plus more to taste
• 2 tablespoons unsalted butter
• 1 cup shredded cheese (Cheddar, Gruyere, Monterey Jack, or a blend)
• 4 large eggs
• 1 tablespoon olive oil or butter for frying eggs
• Freshly ground black pepper to taste
• Optional garnishes: chopped chives, green onions, hot sauce, bacon bits, or fresh herbs

Instructions

1. Step 1: In a medium saucepan, bring the water or milk and 1 teaspoon of salt to a boil over medium-high heat.
2. Step 2: Gradually whisk in the grits in a slow, steady stream to prevent lumps.
3. Step 3: Reduce heat to low, cover, and simmer according to package directions—20-30 minutes for stone-ground or 5-7 minutes for quick-cooking—stirring occasionally to prevent sticking.
4. Step 4: Remove from heat and stir in butter until melted, then add shredded cheese, stirring until fully melted and creamy.
5. Step 5: While grits cook or just before serving, heat olive oil or butter in a non-stick skillet over medium heat.
6. Step 6: Crack eggs into the skillet and cook 2-4 minutes for runny yolks, or longer for firmer yolks. Optionally baste eggs with hot oil or butter for even cooking. Flip if desired for over-easy or other doneness.
7. Step 7: Season eggs with salt and pepper while cooking.
8. Step 8: Spoon cheesy grits into bowls, top each with a fried egg, and garnish with your choice of chives, green onions, hot sauce, bacon bits, or herbs. Serve immediately.

Tips & Variations

• Use broth instead of water or milk for a deeper, savory flavor in the grits.
• For extra creaminess, stir in a splash of cream or half-and-half along with the cheese.
• Try different cheeses like smoked gouda or pepper jack for unique flavor twists.
• To make it vegetarian-friendly, skip bacon bits and add sautéed mushrooms or spinach as garnish.
• For a spicy kick, drizzle hot sauce or sprinkle red pepper flakes on top.

Storage

Store leftover cheesy grits in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of milk or water to loosen the texture. Fried eggs are best served fresh but can be reheated briefly in a skillet or microwave if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant grits for this recipe?

Yes, instant grits cook faster and yield a smoother texture. Follow package instructions but keep an eye on cooking times to avoid overcooking.

How do I get my grits creamy and not lumpy?

The key is to whisk the grits slowly into boiling liquid and stir often during cooking. This prevents clumping and promotes a smooth, creamy texture.

Cheesy Grits with Fried Egg Recipe

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This comforting recipe features creamy, cheesy grits topped with perfectly fried eggs. Stone-ground or quick-cooking grits are simmered to a smooth texture and enriched with butter and melty shredded cheese. Each bowl is crowned with a golden fried egg cooked to your preference, seasoned with salt and pepper. Optional garnishes like chopped chives, green onions, hot sauce, or bacon bits add extra flavor and a personalized touch. Ideal for a hearty breakfast or brunch, this dish combines creamy and savory flavors with a satisfying egg topping.

• Author: nova
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Grits Base

• 1 cup stone-ground or quick-cooking grits
• 4 cups water or milk (or a combination)
• 1 teaspoon salt, plus more to taste
• 2 tablespoons unsalted butter
• 1 cup shredded cheese (Cheddar, Gruyere, Monterey Jack, or a blend)

Eggs

• 4 large eggs
• 1 tablespoon olive oil or butter for frying
• Freshly ground black pepper to taste
• Salt to taste

Optional Garnishes

• Chopped chives
• Green onions
• Hot sauce
• Bacon bits
• Fresh herbs

Instructions

1. Prepare the Grits: In a medium saucepan, bring 4 cups of water or milk and 1 teaspoon of salt to a boil over medium-high heat. This initial boiling ensures the grits cook evenly and absorb the liquid properly.
2. Whisk in Grits: Gradually add the grits in a slow, steady stream while whisking continuously to prevent lumps and achieve a smooth consistency.
3. Reduce Heat and Simmer: Lower the heat to low, cover the saucepan, and simmer the grits according to the package instructions—typically 20-30 minutes for stone-ground or 5-7 minutes for quick-cooking—stirring occasionally to avoid sticking and ensure even cooking.
4. Stir in Butter and Cheese: Once the grits are creamy and fully cooked, remove from heat. Stir in 2 tablespoons of unsalted butter until melted, then add 1 cup of shredded cheese. Mix thoroughly until the cheese is melted and the grits are smooth and cheesy.
5. Fry the Eggs: While the grits cook or just before serving, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat to prepare for frying the eggs.
6. Fry Eggs to Desired Doneness: Crack the eggs gently into the skillet. Cook 2-4 minutes for runny yolks or longer for firmer yolks. For sunny-side up, cook without flipping. For over-easy or over-medium, carefully flip and cook for an additional 1-2 minutes. Optionally baste the eggs with hot oil or butter for even cooking.
7. Season Eggs: Season the eggs with salt and freshly ground black pepper while frying to enhance their flavor and complement the grits.
8. Assemble and Serve: Spoon the cheesy grits into individual bowls, then top each with a fried egg. Garnish with chopped chives, green onions, hot sauce, bacon bits, or fresh herbs as desired. Serve immediately to enjoy the creamy grits and perfectly cooked eggs at their best.

Notes

• Stone-ground grits provide a heartier texture and flavor, while quick-cooking grits shorten prep time and yield a smoother dish.
• Using milk instead of water results in richer, creamier grits.
• Stir grits often during cooking to prevent lumps and sticking.
• Adjust egg cooking time according to personal preference for yolk consistency.
• Optional garnishes add flavor, texture, and visual appeal—feel free to customize.
• To avoid greasy eggs, use a non-stick skillet and moderate heat.

Keywords: cheesy grits, fried egg, breakfast recipe, southern cuisine, creamy grits, easy brunch