Pretty Grits And Eggs Recipes

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

Steps:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

Steps:

• Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
• Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

Steps:

• Preheat oven to 350 degrees. In a 3-quart saucepan, bring water to a boil; add coarse salt. Stir in quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 5 to 7 minutes. Remove from heat.
• Stir in unsalted butter, cut into small pieces, and 1 3/4 cups shredded cheddar cheese until melted.
• In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.
• Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with 1/2 cup coarsely grated cheddar cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

Steps:

• Heat oven to 350 degrees.
• Spray muffin pan with cooking spray.
• Lay 2 slices ham per muffin cup (should only fill 4).
• Crack an egg in each cup with ham, making sure egg stays inside of ham cup.
• Bake for 13 minutes or longer for desired doneness.
• While eggs are baking, bring water, buttermilk, texas pete, rotel, salt and pepper to boil on stove.
• Add grits, parmesean, and cheddar cheese.
• Stir until thickened. Remove from heat.
• Spoon grits on 2 plates.
• Put 2 ham and egg cups in center of grits on each plate.
• Garnish with fresh or dried parsley.
• ENJOY!