These creamy, cheesy grits make an easy, perfect breakfast topped with fried eggs. The melting quality of Gouda or Gruyere cheese marries the flavor of sharp cheddar in a perfect match. You can also sub half a cup of Trader Joe’s melange of Gruyere and Cheddar cheese. Unlike many Southern recipes, this California girl adds no cream and just a smidgen of butter.
2 cups water
A few shakes salt (I use sea salt)
1 tsp butter
1/2 cup quick cooking hominy grits
1/2 cup of Trader Joe’s Melange cheese (made of Gruyere and cheddar)
1/4 cup (2 oz) grated sharp cheddar cheese
1/4 cup (2 oz) grated Gruyere or Gouda cheese (2 small rounds of Gouda)
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 cheese until they melt. Cover pot while you fry the 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.
Poached Eggs: I used Alton Brown’s method: https://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe/how-to-make-poached-eggs-like-alton-brown
Heat about 1 inch water in a non stick frying pan. Add 2 tsp vinegar and 1 tsp Kosher (or regular) salt and stir well. Break cold eggs into separate ramekins or teacups. Gently pour each egg in separate parts of the pan. Turn off heat and cover pan. Set timer for 5 minutes for eggs with a liquid yolk, or 7 minutes for a soft yolk. Remove with a slotted spoon and place on a paper towel to drain.
Pour the cheesy grits in a cereal bowl and gently place the eggs on top. Stir and enjoy.