Grits and Eggs

Grits and eggs are a comforting tradition that never goes out of style. The secret is keeping it simple—creamy, hearty grits and perfectly cooked eggs—but even the most straightforward dishes take a little practice. Grits and eggs are a classic southern comfort food staple that satisfies the palate and soul.

For this recipe, we use old-fashioned grits, which are a bit more toothsome and need a little more cooking time than quick or instant grits (think of it like old-fashioned oats vs. instant oats). We add half-and-half and cheese for extra creaminess and top them with fried eggs, but scrambled or poached work just as well.

What are grits?

For the uninitiated, grits are similar (and often confused with) polenta, but the type of corn and their processing methods set them apart. Polenta is made from coarsely ground flint corn, offering a firmer texture and a nuttier, sweeter flavor. Grits come from hominy—corn that has been nixtamalized, an ancient Mesoamerican practice that removes the hull and germ, creating a chewy, tangy kernel often featured in dishes like pozole—or stone-ground corn. There are several types of grits, from old-fashioned (often called “regular”) grits to quick grits, and all can used in savory or sweet dishes.

Ingredients for Grits and Eggs

• Old-fashioned grits: Old-fashioned grits cook up creamy and rich, with just the right texture for cradling those eggs like a fluffy bed. You can use white or yellow old-fashioned grits for this recipe.
• Half-and-half cream: Half-and-half cream adds richness and heft to our dish, taking your grits from meh to wow. Regular milk works, too.
• Butter: You’ll add butter to the grits for extra flavor and richness, and use it to fry the eggs in the pan.
• Shredded cheddar cheese: Cheese is an optional addition to grits, but a highly recommended one. It adds a melty, savory kick that pairs perfectly with the eggs. Mild, sharp or even smoked cheddar all work here.
• Eggs: Whether you like them runny, set or somewhere in between, eggs are the crowning glory to your plate of grits.
• Salt and pepper: Salt in your grits brings out the natural sweetness of the corn and balances the buttery goodness boost of flavor. A little salt and pepper seasoning also goes a long way to make those eggs pop with flavor.

Directions

Step 1: Make the grits

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Pour water into a large saucepan and bring it to a boil. Slowly whisk in the grits and reduce heat to a low simmer. Stir in the salt. Cook the grits, covered, for 20 to 25 minutes or until they’re tender, stirring occasionally. Remove the pan from the heat and stir in the butter until it’s melted. Stir in cream and, if desired, the shredded cheddar cheese.

Editor’s Tip: Keep the heat low once you add the grits. A lower heat will ensure the grits don’t pop (too much) and burn your hand when you stir.

Step 2: Fry the eggs

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Meanwhile, to fry the eggs, heat butter in a large skillet over medium heat. Crack the eggs into the skillet and season them with salt and pepper. Cook them for two to three minutes or until the whites set. For over-easy eggs, flip the eggs and cook for 30 to 60 seconds or until the whites are fully set and the yolks are still runny.

Editor’s Tip: There are several ways to fry an egg. For runny yolks, don’t flip the eggs; turn off the heat, cover the pan, and let them steam gently for another one to two minutes. Prefer a firmer yolk? Let them cook for a few extra seconds.

Step 3: Serve the grits and eggs

Serve the grits hot in bowls, topped with the fried eggs.

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Grits and Eggs Variations

• Cheesy loaded grits: We made cheddar optional in this recipe, but if you really want cheese, feel free to go for it. Stir in shredded Monterey Jack, pimento cheese, Parmesan or Gouda, and top with crumbled bacon or sausage for extra flavor. These terrific cheese grits even use stock to make them taste more savory.
• Vegetarian grits: Add sauteed spinach, mushrooms or roasted vegetables for a veggie-packed breakfast bowl.
• Spicy grits: Mix in diced jalapenos, a dash of hot sauce or a sprinkle of smoked paprika for some heat.
• Shrimp and grits: Take a cue from this southern classic of shrimp and grits by adding sauteed shrimp seasoned with garlic, lemon and Cajun spices.
• Herb-infused grits: For a fragrant finish, garnish your dish with fresh herbs like parsley, chives or thyme.
• Creamy mushroom grits: Stir in a quick saute of mushrooms and garlic for an earthy, hearty addition.
  

How to Store Grits and Eggs

You can keep leftover grits in an airtight container in the fridge for up to four days. Eggs, however, are best fresh, so cook them to order when reheating your grits.

Grits and Eggs Tips

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What are other ways to make eggs for grits?

There are many ways to cook eggs for grits! Scrambled eggs are a classic option, bringing a fluffy, creamy texture that blends beautifully into the grits. For a fancier touch, poached eggs work wonderfully—the runny yolks mix into the grits, adding a rich, velvety finish. Still not enough options? For an all-in-one dish, make baked eggs by cracking the eggs over the grits and putting them in a hot oven until the whites set. Even a soft-boiled egg, with its oozy yolk, can be a luxurious addition.

What can you serve with grits and eggs?

For a hearty southern feast, serve grits and eggs with crispy bacon, sausage links or country ham. A buttery biscuit or a slice of cornbread is perfect for sopping up every creamy bite. Looking for something lighter? Fresh fruit like orange slices or berries adds a refreshing balance to the richness of the grits and eggs. Consider collard greens with bacon, roasted tomatoes, or a simple avocado slice on the side for a savory twist. And don’t forget a steaming cup of coffee or sweet tea to round out the meal.