One Egg, Grits Or Home Fries, & Toast Recipe

Bring liquid to boil

In a small saucepan, bring 2 cups water (or broth) and 1 tsp salt to a boil over medium-high heat.

Add grits

Slowly whisk in 1 cup quick-cooking stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer.

Simmer and stir

Cook, stirring frequently, until thickened and tender, 5–7 minutes (follow package timing for exact cook time).

Finish

Stir in 1 tbsp unsalted butter and 2 tbsp milk or cream (optional). Adjust seasoning with a pinch or two of salt and pepper. Keep covered and warm while you cook the egg and toast.

Par-cook potatoes

If using raw diced potatoes, bring a small pot of salted water to a boil and simmer the diced potatoes 5 minutes until just tender but not falling apart. Drain and dry briefly.

Cook onion and potatoes

Heat 2 tsp olive oil in a medium nonstick or cast-iron skillet over medium-high heat. Add 1/4 cup finely chopped onion and sauté 1–2 minutes until translucent. Add the par-cooked and dried diced potatoes and spread into an even layer.

Brown

Let potatoes cook undisturbed 3–4 minutes to get a golden crust. Stir or flip and continue cooking another 3–4 minutes until crisp and tender.

Season

Season with 1/4 tsp smoked paprika and 1/2 tsp kosher salt (adjust to taste). Keep warm while you cook the egg and toast.

Heat pan

Heat a small nonstick skillet over medium heat. Add 1 tsp unsalted butter and let it melt and foam but not brown.

Cook the egg (fried)

Crack the large egg into the pan. For sunny-side-up: reduce heat to low, cover the pan, and cook 2–3 minutes until whites are set but yolk still runny. For over-easy: cook 1–2 minutes then gently flip and cook 20–30 seconds more. For scrambled: whisk egg with a pinch of salt and pepper before adding to pan and gently scramble until just set, about 1–2 minutes.

Season egg

Season with a pinch of salt and freshly ground black pepper. Remove from heat and keep warm briefly until serving.

Toast 1 slice of bread to your desired doneness (use a toaster or under a broiler on low). Spread 1 tsp butter while hot so it melts into the toast. If you prefer jam or other spread, use as desired.

Arrange on a plate: spoon the grits into a shallow bowl or place home fries on the plate, add the cooked egg alongside, and serve the buttered toast on the side. If using grits, sprinkle an extra pat of butter or a grind of pepper on top. Serve immediately.