Description
A comforting Southern-style breakfast bowl featuring creamy cheesy grits, sautéed spinach, and perfectly fried eggs – hearty, wholesome, and satisfying.
Ingredients
Units
Scale
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1/2 tsp salt
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cups fresh spinach
- 4 large eggs
- Salt and pepper, to taste
- Optional: red pepper flakes or hot sauce for serving
Instructions
- In a saucepan, bring water or broth to a boil. Stir in salt and slowly whisk in grits.
- Reduce heat to low and cook grits, stirring frequently, for 20–25 minutes until thickened and creamy.
- Stir in butter and cheddar cheese until melted and fully incorporated. Keep warm.
- In a skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper. Set aside.
- In the same skillet, add a bit more oil or butter if needed. Crack eggs into the skillet and fry to desired doneness (sunny side up or over easy recommended).
- To serve, spoon cheesy grits into bowls, top with sautéed spinach and a fried egg. Sprinkle with pepper and red pepper flakes or hot sauce if desired.
Notes
- Use quick grits to reduce cooking time, but stone-ground grits provide better texture.
- Swap cheddar with goat cheese or Parmesan for a different flavor profile.
- Add crispy bacon or sausage for a meatier version.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 205mg