Southern Grits And Eggs
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring 3 cups water to a boil in a medium saucepan
2
Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes
3
Remove from the heat
4
Stir in the cheese and season with salt and black pepper; cover to keep warm
5
Crack the eggs into a large bowl
6
Heat the vegetable oil in a large nonstick skillet over medium-high heat
7
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
8
Carefully slide the eggs on top of the okra mixture, keeping the yolks intact
9
Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes
10
Serve the grits with the vegetables and eggs
11
Top with the scallion greens
12
Photograph by Justin Walker