Southern Style Grits And Eggs Recipe

Boil liquids

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

Add grits

Slowly whisk in 1 cup grits to the simmering liquid to prevent lumps. Reduce heat to low immediately.

Simmer

Cover partially and simmer, stirring frequently, until grits are tender and have thickened, about 20–25 minutes for stone-ground grits (follow package for quick grits, reduce time to 5–7 minutes). If the mixture gets too thick, add up to 1/2 cup extra water or milk, a few tablespoons at a time.

Finish with butter and cheese

When grits are thick and creamy, stir in 2 tablespoons unsalted butter until melted, then fold in 1 cup shredded smoked Gouda until fully incorporated. Season with 1 teaspoon salt and 1 teaspoon black pepper, taste and adjust seasoning.

Keep the grits over very low heat, stirring occasionally, while you cook the eggs and protein so they remain warm and creamy.

Sausage

For sausage links or patties: heat a skillet over medium heat. Add the sausage and cook, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C for pork sausage), about 8–12 minutes depending on size. Remove to paper towels and keep warm.

Bacon

For bacon: arrange strips in a cold skillet, then cook over medium heat, flipping occasionally, until crisp or to desired doneness, 8–12 minutes. Drain on paper towels and keep warm.

Ham

For ham slices: heat a small amount of butter or oil in a skillet over medium-high heat. Sear ham slices 1–2 minutes per side until warmed and lightly caramelized. Remove and keep warm.

Prep pan

Use a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

Cook eggs

Crack 2 large eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks remain runny, about 3–4 minutes; cover the pan for 30–60 seconds to set the tops if necessary. For over-easy/medium/hard: when whites set, carefully flip and cook 15–30 seconds (over-easy) up to 1–2 minutes (over-medium) or 3–4 minutes (over-hard). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper while cooking.

If you prefer scrambled: whisk eggs in a bowl, pour into the buttered pan over low heat, stir gently until soft curds form and eggs are just set.

Remove eggs from pan and keep warm while plating.

Toast bread

Toast 2 slices of your chosen bread in a toaster or on a skillet until golden and crisp, about 2–3 minutes per side on a pan. Spread 1 tablespoon butter on the hot toast.

Divide the smoked Gouda grits between 2 plates (about 1/2 cup cooked grits per plate as a base or more to preference).

Top each portion with one cooked egg. Arrange chosen protein (sausage, bacon or ham) and the buttered toast alongside the grits and eggs.

Garnish with 1 teaspoon chopped chives or scallions per plate and drizzle hot sauce to taste if desired. Serve immediately.