How To Eat Grits With Eggs: All You Need To Know

Grits is a great dish that you can easily cook at home for breakfast or late afternoon snacks. What I like about grits is that it’s completely healthy and can be eaten through different ways.

Before I knew about all sorts of ways I can enjoy my grits, I used to eat it on its own, and even though I liked grits, its tastes can get a little too familiar.

If you would like to add a little more flavor to your grits, I suggest you check out this new way I’m going to tell you on how to eat grits. I swear, by the end of this article you will be eating grits as if you are eating it for the first time.

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What Is Grits

Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. Now there are two common types of grits; one is “corn” grits and the other is “hominy” grits.

Corn Grits

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Corn grits is usually made from white whole grain corn. The corn is dried to a 14 percent moisture content, and then each kernel is cleansed with forced air.

The kernels are run through the millstone for grounding until they reach a certain texture before they are filtered through wire mesh screens.

The three products derived are corn meal, corn grits, and the bran. There is a fine bran still left in the grits product. This bran will not soften up with cooking. Depending on your personal preference, the bran can be eliminated by washing the grits before cooking. Yummy!

Hominy

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Hominy is derived from field corn that is soaked in lye water and stirred for a day or two till the whole shell or bran comes loose and floats to the top.

The kernel itself expands to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

How To Eat Grits

What’s great about making your bowl of grits a little extra special, is that you won’t be needing much ingredients to do so. Here is an easy recipe you can try to add some more zing to your grits.

What You’ll Need

4 Eggs

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For this recipe, you will need four large eggs. The eggs you will use should be kept in room temperature for even cooking.

If you are still going to buy eggs from your local supermarket or farmer’s market, I suggest going with large organic eggs if you would like to make a healthier option. But if you’re just working with eggs that you have in your freezer, that would be fine as well.


Salt

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To make a delicious dish of grits, you will need a little bit of salt. As you may have noticed, I didn’t specify how much salt you would exactly need.

You won’t be needing much unless you prefer salty food. Just add some salt to taste, and you will do fine. If you’re just about to buy salt from the store, I recommend getting some Himalayan pink salt. This type of salt has a pure taste and is healthy as well.


1 Cup Grits

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This recipe can work well with all sorts of grits, but if you would like to kick it up a notch, I suggest you make this with white grits, but not the instant one. You can easily get raw white grits from your local grocery store or farmer’s market.

Unless you prefer another type of grits, or unless you already have some prepared in your kitchen, you should try going with white grits.


4 Ounces Of Bacon

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For this recipe, you will need about 4 ounces of coarsely chopped bacon. You can use any bacon that you like, from sweet honey cured bacon, to healthy turkey bacon, any bacon of your preference will do well with this recipe.

But if I can make a recommendation, I do suggest you get yourself a pack of smoked bacon. It just adds a really nice smokey flavor to the dish, and gives it an extra oomph.


1 Chili

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For an added kick, you will need to get one piece of chili for this dish. You can use any chili that you want, as long as it’s red. I have found the best type of chili to use with this recipe is the Fresno, but that’s just me.

If you prefer to use a jalapeno pepper, that can be great as well. Do prepare your chili by thinly slicing it into rings so that it will be easier to spread the flavor in the dish.


1 Tablespoon Sweet Vinegar

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To balance your dish with a little bit of acidity, you will need about a tablespoon of sweet vinegar. I suggest going with either sherry vinegar or red wine vinegar.

Adding a tablespoon of one of these types of vinegar will help you end up with a bowl of grits that comes with a sweet but tangy acidic flavor.


1 Shallot

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For an added crunch, you will need one large shallot that is finely chopped. You can easily buy a shallot at your local supermarket or farmer’s market in the produce aisle.

When buying shallots, you should make sure that you are getting a fresh one to ensure the overall taste of your dish. You should also wash your shallot by rinsing it with some water beforehand.


8 Cups Swiss Chard Leaves

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To make your bowl of grits more colorful and a whole lot more nutritious, you will need to add some Swiss chard leaves to your dish. You can buy a large bunch of Swiss chard leaves from your local grocery store.

You might find it along the aisles where they keep other leafy greens such as kale. During prep time, you will need to tear up your Swiss chard leaves until you can fill eight full cups.


Black Pepper

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As an added form of seasoning, you will also need some black pepper for this dish. When using pepper to season a dish, I suggest you get a fine pepper shaker that you can use to ground whole pieces of black pepper freshly.

Unlike pre-ground pepper you get at supermarkets, freshly ground pepper has a stronger flavor and can give your dish a more aromatic scent.


2 Tablespoons Butter

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Instead of using oil to bring all of the ingredients together, you will be using a tablespoon of butter instead.

For this recipe, you can utilize any butter that you prefer. But if I can make a suggestion, I do recommend that you go with unsalted butter since we already included salt to this recipe.

But if you are using salted butter, I guess you can just omit the salt from this recipe to avoid having too salty grits.


6 Ounces Of Grated Cheese

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For a creamy and cheesy taste, you will need to prepare 6 ounces of coarsely grated cheese for this dish. The best type of cheese you can use with this recipe is plain old cheddar. You may also want to add in a bit of mozzarella for that gooey, runny texture.


What To Do

Step 1: Poach Eggs

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Bring four and a half cups of water to a gentle simmer in a medium-sized pan. Crack an egg into a small bowl, then lightly slide the egg into water.

Repeat the process with the leftover eggs, waiting until the whites are opaque before adding the next one. Poach until the egg whites are cooked, but yolks are still runny about 3 minutes. Using a slotted spoon, transfer eggs to paper towels and set aside.

Step 2: Cook Grits

Bring the same pan of water to a boil and add a couple of pinches of salt. Whisk constantly, slowly add grits.

Decrease heat to low, cover saucepan, and cook grits, whisking occasionally and scraping the bottom to avoid sticking, until tender, thick, and creamy, 25–40 minutes, depending on coarseness.

Step 3: Cook The Bacon

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As you cook your grits, cook the bacon in a medium skillet over medium-low heat. Stir the chopped bacon bits in the pan until all the pieces of bacon is crisp. After approximately 10 minutes, you should transfer bacon to a small bowl with slotted spoon.

Step 4: Soak Chili In Vinegar

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Simply combine the sliced chili pieces with the vinegar in a bowl. Let the chili soak in the vinegar as you prepare the other ingredients.

Step 5: Cook The Vegetables

Take out about two tablespoons of grease from your skillet, and use the remaining fat to cook your shallots for about 3 minutes or until they are completely soft. Once your shallots are soft, you should continue by adding your Swiss chard leaves.

Stir the vegetables until the Swiss chard leaves become totally wilted. Once the vegetables are cooked, remove them from heat and season with salt, pepper, and the vinegar with soaked chilis. But don’t add the chili slices just yet.

Step 6: Prepare Grits

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Remove your grits from heat, and start seasoning is with salt and pepper. Once you have seasoned your grits, you should add the butter and the grated cheese. If your grits become too thick, you may add a little bit of water to thin it down.

Step 7: Serve

Serve your grits in a bowl, and top with the vegetables, bacon, and chili slices. The last thing you should put in the bowl is the poached eggs. Lastly, you should season your eggs with a pinch of salt and pepper.

Divide grits among bowls; top with chard, poached eggs, bacon, and chives. Season eggs with salt and pepper.

Pro Tips

Poaching Eggs Perfectly

Poaching eggs can be quite difficult. The main struggle I have had with poaching eggs is that the yolk always gets popped. To avoid this problem, all you will need to do is add some salt and vinegar to the water you are poaching your eggs in.

Adding vinegar to the cooking water will help the egg keep its shape, therefore preventing the yolk from popping.

Creamy Grits

If you want to end up with a creamier bowl of grits, one thing you can use is a fine batch of heavy cream. About half a cup of heavy cream can make your bowl of grits a bit runny and a whole lot creamier.

Another option is to add milk to your grits when it’s starting to get thick instead of adding water to thin it down.

Final Thought

Grits is a great dish you can prepare for breakfast. Though grits come with its flavor that can make it great to be eaten on its own, eating, plain grits can sometimes get too familiar.

Luckily, with the use of several simple ingredients, you can turn a simple bowl of grits into a flavorful and savory dish.

I hope you enjoyed reading this article as much as I have written it. If you would like to know more about other recipes or other types of food, please leave us your feedback in the comment box below. Until next time, enjoy!

Paula Hughes
 

I’m Paula, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

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