Eggs and Grits

Prep Time 5

Cook Time 20

Servings Servings

Calories 414kcal

2 Breakfast sausage links
1 cups Water
1/4 cup Quick-cooking Grits (not instant)
1/4 cup Cheddar cheese shredded
2 tsp Extra-virgin olive oil
2 Eggs
1 tbsp Scallions chopped
2 slices Sourdough bread toasted and halved (or bread of your choice)
1 cup Honeydew peeled and diced small or your choice of any leftover fruit you may have

For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
Add the water and grits to a saucepan over medium low heat; season with salt and pepper, bring to a simmer covered with a lid. 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; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
Heat a nonstick pan over medium heat, add in the oil and 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.
Serve the eggs and sausage with grits and top with scallions. Season with salt and pepper. Serve with toast and honey dew.