Description
Start your day with a comforting Grits and Greens Breakfast Bowl, featuring creamy stone-ground grits topped with sautéed collard greens and perfectly cooked eggs. This nutritious dish is a delicious way to enjoy breakfast or brunch.
Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water or low-sodium vegetable broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bunch collard greens, stems removed and chopped (or substitute with kale or Swiss chard)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 4 large eggs
- Salt and pepper to taste for eggs
- Hot sauce (optional, for serving)
Instructions
- In a medium saucepan, bring 4 cups of water or vegetable broth to a boil over medium-high heat. If using water, add a pinch of salt.
- Once boiling, slowly whisk in 1 cup of stone-ground grits to prevent clumping.
- Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally until creamy. Add more water or broth if needed.
- Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Keep warm.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add chopped collard greens (or kale/Swiss chard) and stir into the onion and garlic mixture. Cook until wilted, about 5-7 minutes.
- If desired, add 1/2 teaspoon of red pepper flakes and cook for another minute. Season with salt and pepper to taste. Remove from heat.
- In a separate non-stick skillet, heat a small amount of oil or butter over medium heat for fried eggs.
- Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side-up, or until whites are set. Flip for more cooked yolks if desired.
- For poached eggs, simmer water with a splash of vinegar. Crack eggs into small bowls and gently slide into the water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.
- Season eggs with salt and pepper to taste.
- Spoon a generous portion of creamy grits into the bottom of a bowl.
- Add a hearty serving of sautéed greens on top of the grits, mixing in onions and garlic.
- Top with one or two eggs. Drizzle with hot sauce if desired.
Notes
- Feel free to substitute collard greens with kale or Swiss chard based on availability.
- Adjust the amount of red pepper flakes according to your heat preference.
- This dish can be made vegetarian by using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes