Two Eggs, Grits Or Home Fries & Toast Recipe

Bring liquids to a boil

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Stir in 1 teaspoon salt.

Slowly whisk in 1 cup grits. Reduce heat to low so the mixture simmers gently; cover partially.

Cook according to grits type: for quick grits, simmer 5–7 minutes, stirring frequently; for regular stone-ground or yellow grits, simmer 20–25 minutes, stirring occasionally to prevent sticking. If the grits thicken too much, stir in up to 1/4 cup additional milk or water to reach desired creamy consistency.

When grits are creamy and tender, remove from heat and stir in 2 tablespoons butter and 1/4 teaspoon black pepper. Taste and adjust salt if needed. Keep covered and warm until serving.

If using home fries instead of grits, bring a medium pot of salted water to boil. Add the 1 cubed potato and parboil for 5 minutes (not fully cooked). Drain and let steam-dry briefly.

Heat a large skillet over medium-high heat and add 2 tablespoons oil. When shimmering, add parboiled potato cubes in a single layer (work in batches if necessary). Let cook undisturbed 3–4 minutes to develop a brown crust.

Toss potatoes and add sliced onion, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook, stirring occasionally, 6–8 minutes, until potatoes are golden and tender. If potatoes are browning too fast before tender, lower heat to medium and cover for a few minutes.

Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley if using. Keep warm until serving.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler. Spread each slice with 1 teaspoon butter while hot so it melts. Keep warm.

Choose egg style: fried (sunny-side up or over-easy), scrambled, or poached. This recipe describes fried eggs with optional variations.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil. Crack 2 eggs into a small bowl (one at a time) and gently slide into the pan. Sprinkle a pinch (about 1/8 tsp) of salt and a small grind of black pepper over the eggs. For sunny-side, cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, after whites set, carefully flip with a spatula and cook 20–30 seconds more for a runny yolk.

Scrambled eggs

Beat the 2 eggs with a pinch of salt. Melt butter in a skillet over medium-low heat, add eggs, let set around edges, then gently stir with a spatula until soft curds form, about 2–3 minutes. Remove just before fully firm to retain creaminess.

Poached eggs

Bring a pot of water with 1 tablespoon vinegar to a gentle simmer. Crack each egg into a small cup and gently slide into simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.

Keep eggs warm briefly if needed. Season additional salt and pepper to taste before serving.

Divide grits or home fries between two plates (or one plate if serving one). Place the two prepared eggs on top or alongside. Add the toasted bread on the side.

Optional: Serve with hot sauce, ketchup (for home fries), or extra butter. Garnish grits with an extra pat of butter or a sprinkle of black pepper, and home fries with chopped parsley.

Serve immediately while hot.