One Egg Recipe

Boil water

Bring 4 cups water and 1 tsp salt to a rolling simmer in a medium saucepan over medium-high heat.

Add grits

Slowly whisk in 1 cup grits to the simmering water to avoid lumps. Reduce heat to low.

Simmer

Cook, stirring frequently, until thickened and tender: about 5–7 minutes for quick grits or 20–25 minutes for regular grits. If mixture becomes too thick, add up to 1/2 cup more water or milk, a little at a time.

Finish

Remove from heat. Stir in 1 tbsp butter, 2 tbsp milk (if using), and 1 tbsp grated cheddar (if using). Taste and adjust salt. Cover to keep warm while you cook the egg and meat.

Cook bacon

If using bacon: place 2 strips in a cold skillet in a single layer. Turn heat to medium and cook 6–8 minutes, flipping occasionally, until desired crispness. Transfer to a paper towel-lined plate to drain. Reserve 1 tsp bacon fat in pan for the egg (optional).

Cook sausage

If using sausage links: heat a skillet over medium. Add 2 links and cook 10–12 minutes, turning frequently, until browned and cooked through (internal temperature 160°F/71°C). If links are thick, reduce heat to medium-low and cover for a few minutes to finish cooking. Transfer to a plate and keep warm.

Choose method

Decide how you'd like the egg: fried (sunny-side or over-easy), scrambled, or poached. The following assumes fried; adjust timing if you prefer another method.

Heat pan

Heat a small nonstick skillet over medium. Add 1 tsp butter (or 1 tsp reserved bacon fat) and let it melt, swirling to coat the pan.

Cook egg

Crack 1 large egg into a small bowl, then gently slip into the skillet. For sunny-side: cook 2–3 minutes until whites are set and yolk is runny. For over-easy: cook 2 minutes, flip gently, and cook 15–30 seconds more. For firm yolk: cook longer to desired doneness. Season with a pinch of salt and pepper while cooking.

Rest

Slide the egg onto the plate with the cooked bacon or sausage when it reaches desired doneness.

Toast bread

Toast 2 slices of bread in a toaster or in a skillet over medium heat until golden, about 2–3 minutes per side if using a skillet.

Butter and serve

Spread 1 tbs softened butter over the toast while hot.

Spoon a generous portion of grits (about 1 cup) onto the plate. Place the cooked egg beside the grits. Add the 2 bacon strips or 2 sausage links next to the egg. Add the buttered toast on the side. Serve immediately while hot. Offer hot sauce, additional butter, salt, or pepper at the table as desired.