Wednesday, July 15 2020

Grits and a fried egg – The perfect breakfast -First in the series of recipes with grits

Grits are not just for breakfast anymore, but I still love them in the morning. Here’s a great recipe for grits that’s not your typical grits for breakfast.





3 cups chicken stock
1 cup half and half
1 cup water
3/4 cup stone ground or quick grits (not instant)
1 tsp salt
1/4 cup shredded cheese (for each cup of cooked grits)
2 slices crumbled Applewood smoked bacon (for each cup of cooked grits)
1/2 TB butter for each egg
Cooking spray
In a large saucepan, heat stock, half and half, water and salt to a simmer. Add grits and whisk for 3-4 minutes until incorporated. Turn heat to low, cover and cook for 45 minutes, whisking every ten minutes or so.
Fry eggs in a small frying pan by adding cooking spray to the pan and a little of the butter. When the butter heats and becomes frothy, add the egg. Flip in the pan after a couple of minutes (or turn with a spatula). After another minute, remove to a plate.
Take one cup of the cooked grits and add 1/4 cup shredded cheese, 2 slices of crumbled Applewood smoked bacon and an egg on top.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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