Cheddar Grits Bowls With Soft Eggs And Scallions
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · vegetarian, gluten-free, high-protein
765 cal
32g protein
58g carbs
45g fat
per serving · estimated
Ingredients
- 3/4 cup stone-ground grits
- 1 cup whole milk
- 2 tbsp butter
- 3 oz shredded sharp cheddar
- 4 large eggs
- 1/4 cup heavy cream
- 3 scallions
- 1 1/2 tsp, 1 tsp, to taste salt, black pepper, hot sauce
Method (tap to check — screen stays awake)
- Bring the milk, 3 cups water, and salt to a bare simmer, then rain in the grits while whisking so no lumps form.
- Cook uncovered over low 18 to 20 minutes, whisking every few minutes, until the grains are tender with no chalky center and the pot leaves a trail.
- Beat the eggs with the cream and a pinch of salt until fully uniform in color.
- Melt 2 tablespoons of the butter in a nonstick pan over low, add the eggs, and stir constantly with a rubber spatula 4 to 5 minutes, until they set into small soft curds and still look glossy.
- Stir the remaining butter and the cheddar into the grits off the heat until the cheese disappears and the grits fall thickly from a spoon.
- Spoon grits into four bowls, hollow the center, and pile the soft eggs in.
- Finish with sliced scallions, cracked pepper, and hot sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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