This grits and eggs recipe is delicious for breakfast or any meal! Fried eggs, fresh veggies, and dashes of hot sauce top a comforting bowl of grits.
Did you catch the guide to how to make grits I posted the other day? I’m following it up with this easy grits and eggs recipe, which might be my favorite way to eat grits.
As much as I enjoy creamy grits on their own, I love them even more with flavorful fixings. In this recipe, I top the rich, creamy corn porridge with sautéed greens, bursty cherry tomatoes, avocado, and—of course—a fried egg. Hot sauce (any kind you like!) adds a little tangy, spicy pep to make the eggs and grits a delicious, comforting meal.
I love this recipe for breakfast (you can pull it off on a weekday if you make the grits ahead!), but it could just as easily pass for lunch or dinner. Keep reading for a few tasty variations plus make-ahead tips. Then, find the full recipe at the bottom of this post!
How to Make Grits and Eggs
To make this eggs and grits recipe, you’ll start by cooking the grits. You can find my favorite method in my guide to how to cook grits. Here’s a quick overview of how it goes:
- Bring the water and salt to a boil in a medium saucepan. I use 4 cups water for every 1 cup grits.
- Gradually add the grits to the pan while whisking constantly. Adding them gradually while whisking prevents them from clumping.
- Simmer, stirring often, until the water is absorbed and the mixture is creamy. The exact timing will depend on the type of grits you have. Once the mixture is creamy, taste the grits. If they’re not tender, stir in more water and continue to cook until they are. Stone-ground grits may require more water and a longer cook time.
- Finally, stir in some dairy. I always add a pat of butter because I love how the buttery taste enhances the grits’ corn flavor. If I’m in the mood for extra-creamy grits, I stir in a little milk or heavy cream too!
Variation: Make Cheese Grits
Want to add even more depth of flavor to your grits? Add cheese!
Stir in 1 cup grated sharp cheddar cheese when you add the butter. The cheese will make the grits thicker, so thin them with extra water, milk, or cream as desired.
Topping Ideas for Grits and Eggs
I love to top a bowl of grits with a fried egg, sautéed spinach, bursty cherry tomatoes, and avocado. Though I highly recommend this topping combination, it’s definitely not the only one that would be great here. Feel free to change it up!
Instead of fried eggs, use scrambled eggs, poached eggs, or soft-boiled eggs.
Or replace any of the vegetables with flavorful toppings like these:
- Sliced green onions
- Fresh herbs like cilantro or chives
- Sautéed kale
- Sautéed mushrooms or roasted mushrooms
- Roasted broccoli
- Roasted tomatoes
- Vegan bacon
Don’t forget the hot sauce for serving!
Storage and Make-Ahead Tips
To make these grits and eggs quick and easy to assemble on a weekday, I recommend cooking the grits ahead.
They keep well in an airtight container in the refrigerator for up to 3 days, and they also freeze well.
When you’re ready to serve, reheat them on the stove or in the microwave, stirring in water as needed to thin them to a creamy consistency. Take a few minutes to cook the eggs and other toppings, then assemble and enjoy!
More Breakfast Recipes to Try
If you love this grits and eggs recipe, try one of these delicious breakfasts next:
Creamy Grits and Eggs
Ingredients
- 1 recipe Grits
- Extra-virgin olive oil, for drizzling
- 1 pint cherry tomatoes
- Sea salt and freshly ground black pepper
- 4 Fried Eggs
- Sautéed spinach
- 1 avocado, sliced
- Flaky sea salt
- Hot sauce
Instructions
- Make the grits according to this grits recipe.
- Heat a drizzle of olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 4 to 6 minutes, or until the tomatoes burst and start to soften. Remove from the heat.
- Portion the grits into four bowls and top with the cherry tomatoes, fried eggs, sautéed spinach, and avocado. Season with flaky sea salt and serve with hot sauce.
I can’t do spinach so that out. My grits must’ve been somewhere between instant and the ones in this recipe because the package suggested 10 to 12 minutes. I followed the packages cooking directions and otherwise did the recipe exactly as on this page.
Absolutely fantastic. It was my first time trying grits. I made double, so the next morning I had the same but swapped out chicken sausage for the egg. I’ll be trying lots of different toppings.