Eggs on Creamy Grits

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 13 mins

You can fry or poach your eggs; either way, make sure they have runny yolks to trickle into the creamy grits.


5 1/2cups water
1/2teaspoon salt
1 1/2cups quick grits
2tablespoons unsalted butter, plus more for frying eggs
1/3cup finely grated Parmigiano Reggiano cheese
1/4cup finely chopped green onions, white and green parts
4slices crisply cooked bacon, crumbled
1/4teaspoon Freshly ground black pepper
8-- eggs


  1. Combine water and salt in a medium saucepan. Bring to a boil. Gradually whisk in grits. Reduce heat to low, cover, and cook, whisking often, until thick and creamy. Stir in 2 tablespoons butter, cheese, green onions, bacon and pepper. Cook 5 minutes longer.
  2. Melt additional butter in a large nonstick skillet over medium-high heat. Fry eggs until whites are set and yolks are still runny. Or poach eggs in boiling water 3 minutes.
  3. Spoon grits into bowls. Top with eggs.

Recipe reprinted with permission from Rozanne Gold's Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010).

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 7g
  • Cholesterol 400mg
  • Sodium 1590mg
  • Potassium 300mg
  • Carbohydrate 58g
  • Fiber 3g
  • Sugars 1g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 15%
  • Iron 25%