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Southern Grits and Eggs Recipe

   
 

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     Southern Grits and Eggs

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   25

Ingredients
3/4 cup quick-cooking grits
1/2 cup shredded cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch of cayenne pepper
 

Instructions
Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm. Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes. Serve the grits with the vegetables and eggs. Top with the scallion greens. Per serving- Calories 405; Fat 21 g (Saturated 7 g); Cholesterol 445 mg; Sodium 231 mg; Carbohydrate 35 g; Fiber 4 g; Protein 20 g


Originally Submitted
1/19/2014





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