Very Gouda Cheesy Grits

Cheesy grits with fried eggs

These creamy, cheesy grits make an easy, perfect breakfast topped with fried eggs. The melting quality of Gouda cheese marries the flavor of sharp cheddar in a perfect match. Unlike many Southern recipes, this California girl adds no cream and just a smidgen of butter.

Serves 2

Ingredients:

grits box

cheese

2 cups water

A few shakes salt (I use sea salt)

1/2 cup quick cooking hominy grits

1/4 cup grated sharp cheddar cheese (2 oz)

1/4 cup grated Gouda cheese (2 oz) (2 small rounds)

1 tsp butter

Bring salted water to a boil in a medium saucepan. Slowly whisk in grits. Turn burner to low, cover and cook for 5 minutes, stirring occasionally. Stir in butter and cheeses until they melt. Cover pot while you fry the eggs.

Fried eggs:

Warm eggs in a large pot of hot water for 10 minutes. Or even better, leave them out overnight. Melt a teaspoon of butter in a non-stick skillet over medium heat. Break eggs into pan and let them cook over medium heat until the whites begin to harden on the edges. Lift the edges in a few places and pour in a spoonful of warm water underneath them. This makes the whites more tender. Cook until the whites are opaque. Sprinkle with sea salt and pepper.

Pour the cheesy grits in a cereal bowl and gently place the eggs on top. Stir and enjoy.

 

 

 

Advertisements