Grits with Spinach and Fried Eggs for a Cozy Breakfast Treat

This Grits with Spinach and Fried Eggs recipe offers a comforting and nutritious breakfast option packed with flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Breakfast

Cuisine: Southern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Grits

2 cups whole milk Can substitute with heavy cream.
2 cups water Can replace with vegetable broth.
1 teaspoon kosher salt Use sea salt or table salt as a substitute.
1 cup quick-cooking grits
1 dash black pepper Freshly ground recommended.
1 tablespoon unsalted butter Can use olive oil for a dairy-free option.
1 cup cheese Cheddar, Parmesan, Gouda, or preferred cheese.

For the Spinach and Eggs

2 cups baby spinach Can substitute with kale or Swiss chard.
4 eggs eggs Can be cooked any style.

Equipment

Medium-sized pot
non-stick skillet

Method

Step-by-Step Instructions

In a medium-sized pot, combine whole milk, water, and kosher salt over medium-high heat until boiling.
Gradually whisk in quick-cooking grits, reduce heat, cover, and simmer for 5-7 minutes, stirring occasionally.
Remove from heat, mix in butter, cheese, and black pepper until well combined.
Fold in baby spinach and cook for about 1-2 minutes until wilted.
In a non-stick skillet, heat oil or butter and fry the eggs to desired doneness.
Spoon the grits into bowls, top with fried eggs, and serve.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 280mgSodium: 750mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This dish is versatile; feel free to add your favorite toppings or spices to customize the flavor to your liking.

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