Cheesy Grits with Fried Egg Recipe

Introduction

Cheesy grits topped with a perfectly fried egg make for a comforting and satisfying meal any time of the day. This recipe features creamy, cheesy grits paired with rich, runny yolks, creating a harmonious blend of flavors and textures.

Ingredients

• 1 cup stone-ground or quick-cooking grits
• 4 cups water or 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 salt to a boil over medium-high heat. This prepares the liquid for cooking the grits evenly.
2. Step 2: Gradually whisk in the grits in a slow, steady stream to prevent clumps and ensure a smooth texture.
3. Step 3: Reduce the heat to low, cover the saucepan, and simmer for 20-30 minutes (stone-ground) or 5-7 minutes (quick-cooking), stirring occasionally to prevent sticking.
4. Step 4: Remove the saucepan from the heat. Stir in the butter until melted, then add the shredded cheese, stirring until fully melted and creamy.
5. Step 5: While the grits cook or just before serving, heat olive oil or butter in a non-stick skillet over medium heat for frying the eggs.
6. Step 6: Crack the eggs into the skillet and cook 2-4 minutes for runny yolks. For firmer yolks, cook longer. Optionally baste eggs with hot fat from the pan, and flip gently for different doneness preferences.
7. Step 7: Season the eggs with salt and freshly ground black pepper while cooking.
8. Step 8: Spoon the cheesy grits into bowls, top each with a fried egg, and garnish as desired. Serve immediately for the best flavor and texture.

Tips & Variations

• Use broth instead of water or milk for a deeper, savory flavor in your grits.
• For extra richness, stir in a splash of cream or a dollop of sour cream after cooking.
• Try different cheeses like smoked Gouda or pepper jack for varied flavor profiles.
• Top with crispy bacon bits or sautéed greens for added texture and nutrients.

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, adding a splash of milk or water to restore creaminess. Eggs are best cooked fresh but can be stored separately and reheated gently 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 will work fine. Adjust the cooking time according to the package instructions, usually 5-7 minutes.

How do I get my grits creamy instead of lumpy?

Slowly whisk the grits into boiling liquid to prevent clumps, and stir occasionally while cooking over low heat. Using stone-ground grits and cooking them longer also improves creaminess.

Cheesy Grits with Fried Egg Recipe

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★★★★★

4.9 from 86 reviews

A comforting Southern classic, Cheesy Grits with Fried Egg offers creamy, cheesy grits topped with perfectly fried eggs featuring runny yolks and crispy edges. This dish combines smooth, rich grits cooked with butter and cheese alongside savory fried eggs seasoned with black pepper, making it an ideal hearty breakfast, brunch, or light dinner option.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 20-30 minutes for stone-ground grits (or 5-7 minutes for quick-cooking grits) plus 5-7 minutes for frying eggs
• Total Time: 30-37 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southern American

Ingredients

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Grits

• 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 blend)

Eggs

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

Optional Garnishes

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

Instructions

1. Prepare the Grits: In a medium saucepan, bring the water or milk and salt to a boil over medium-high heat to ensure proper cooking and texture.
2. Whisk in Grits: Gradually whisk in the grits in a steady stream to prevent lumps and achieve smoothness.
3. Reduce Heat and Simmer: Lower the heat to low, cover, and simmer grits for 20-30 minutes for stone-ground or 5-7 minutes for quick grits, stirring occasionally to prevent sticking and ensure even cooking.
4. Stir in Butter and Cheese: Remove grits from heat once creamy. Stir in butter until melted, then add shredded cheese, stirring until fully melted and smooth.
5. Fry the Eggs: Heat olive oil or butter in a non-stick skillet over medium heat to prepare for frying eggs without sticking.
6. Fry Eggs to Desired Doneness: Crack eggs into the skillet and cook 2-4 minutes for runny yolks, or longer for firmer yolks. Optionally baste with hot oil for even cooking or flip for over-easy/medium/hard eggs.
7. Season Eggs: Sprinkle eggs with salt and freshly ground black pepper while frying to enhance flavor.
8. Assemble and Serve: Spoon cheesy grits into bowls, top each with a fried egg, garnish with optional toppings like chives or hot sauce, and serve immediately for best texture and taste.

Notes

• Stone-ground grits offer more texture but require longer cooking; quick-cooking grits save time with a smoother finish.
• Using milk or a combination with water results in richer, creamier grits.
• Non-stick skillet is recommended for easy egg frying and cleanup.
• Customize garnishes to your preference for added flavor and presentation.
• Stir grits occasionally during cooking to avoid burning or sticking to the pan.
• Serve immediately to enjoy creamy grits and runny egg yolks at their best.

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