Ingredients
- 2 cups Water
- 1/2 cup Quick-cooking Grits (not instant)
- 1/2 cup Cheddar cheese shredded
- 1/4 tsp Chipotle Sauce or more if desired to taste
- 4 slices Bacon cut into chunks
- 8 Eggs
- 2 tbsp Scallions chopped
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 White peach pitted and sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Add the water and grits to a saucepan over medium heat; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese and chipotle; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
- Place the bacon in a nonstick pan on medium heat. Cook until the bacon is golden brown and crisp. Remove with a slotted spoon onto paper towels to drain excess grease.
- In the same pan with the bacon grease over medium heat, crack in the eggs. Cook until the whites of the eggs are firm and yolk is soft. (Cover with a lid and add 1 to 2 tablespoons of water to help cook the whites of the eggs.
- Place the eggs over the grits and top with bacon and scallions. Season with salt and pepper. Serve with toast and peach.
Notes
Pro tip: Place the peach in a brown paper bag for 1 to 2 days to accelerate ripening
Nutrition
Calories: 526kcal | Carbohydrates: 34g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 647mg | Potassium: 339mg | Fiber: 3g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 4mg
Smokey Grits
Ingredients
- 2 cups Water
- 1/2 cup Quick-cooking Grits (not instant)
- 1/2 cup Cheddar cheese shredded
- 1/4 tsp Chipotle Sauce or more if desired to taste
- 4 slices Bacon cut into chunks
- 8 Eggs
- 2 tbsp Scallions chopped
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 White peach pitted and sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Add the water and grits to a saucepan over medium heat; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese and chipotle; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
- Place the bacon in a nonstick pan on medium heat. Cook until the bacon is golden brown and crisp. Remove with a slotted spoon onto paper towels to drain excess grease.
- In the same pan with the bacon grease over medium heat, crack in the eggs. Cook until the whites of the eggs are firm and yolk is soft. (Cover with a lid and add 1 to 2 tablespoons of water to help cook the whites of the eggs.
- Place the eggs over the grits and top with bacon and scallions. Season with salt and pepper. Serve with toast and peach.
Notes
Pro tip: Place the peach in a brown paper bag for 1 to 2 days to accelerate ripening
Nutrition
Calories: 526kcalCarbohydrates: 34gProtein: 25gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 370mgSodium: 647mgPotassium: 339mgFiber: 3gSugar: 6gVitamin A: 680IUVitamin C: 2mgCalcium: 200mgIron: 4mg
Tried this recipe?Let us know how it was!