2eggs Your Way Recipe

Bring 1.5 cups water or low-sodium chicken stock to a gentle boil in a small saucepan. Add 1/4 tsp salt.

Slowly whisk in 1/2 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 15–20 minutes (instant or quick grits will take 3–5 minutes — follow package).

Remove from heat and stir in 1 tbsp butter and 2 tbsp milk (optional) until smooth. Keep covered and warm until serving.

Place diced potatoes in a pot of cold salted water; bring to a simmer for 4–5 minutes to slightly soften. Drain and pat dry.

Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Add 1/4 cup diced onion and sauté 1–2 minutes until translucent.

Add the par-cooked potatoes in a single layer, season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp smoked paprika. Cook without moving for 3–4 minutes to get a golden crust, then stir and continue to cook, about 6–8 minutes total, until tender and crisp. Keep warm.

Bacon: In a skillet over medium heat, cook 2 strips until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towel to drain.

Ham: If using thin ham slices (about 2 oz), warm in a skillet 1–2 minutes per side until heated and lightly browned.

Smoked Sausage: Slice the link and warm/sauté in a skillet over medium heat for 3–4 minutes until heated through and browned on the edges.

Biscuit: Warm a store-bought or pre-baked biscuit in a 350°F (175°C) oven for 6–8 minutes, or microwave for 20–30 seconds until warm.

Toast: Toast 1 slice of white or wheat bread until golden and spread with 1 tsp butter.

Choose cooking method

Decide how you want your eggs: fried (sunny-side up or over-easy), scrambled, or poached. Follow the matching instructions below.

Fried - Sunny-side up / Over-easy

Heat a nonstick skillet over medium-low and add 1 tsp butter. Crack 2 eggs into the pan, season with 1/8 tsp salt and a pinch of pepper. For sunny-side up, cook gently 2–3 minutes until whites are set but yolks are runny. For over-easy, cook until whites set, flip carefully and cook 15–30 seconds more for a runny yolk.

Scrambled

Crack 2 eggs into a bowl, add 1 tbsp milk (optional), 1/8 tsp salt and a pinch of pepper; whisk until blended. Heat 1 tsp butter in a nonstick skillet over medium-low, pour eggs in, let set briefly, then stir gently until soft curds form, 1–2 minutes. Remove from heat while slightly soft — carryover will finish them.

Poached

Bring a shallow saucepan of water to a gentle simmer and add 1 tsp vinegar (optional). Crack each egg into a small bowl and gently slip into the simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.

Plate the eggs alongside your choice of grits or breakfast potatoes, add your chosen protein (bacon, ham, or smoked sausage), and the chosen bread (biscuit, white toast, or wheat toast). Garnish with chopped chives and hot sauce to taste.