Cheesy Grits and Eggs
This is a great hearty way to send the family out on a gold day. Filling, tasty and healthy.
1 cup grits Delta Blues White or Brown Rice Grits or corn grits
1 1/2 teaspoons Butter Olive Oil (or butter)
Large handful cherry tomatoes, sliced
1 1/2 cups sliced mushrooms (optional)
Salt and pepper
8 cups fresh spinach or kale, chopped
4-6 tablespoons Butter, Unflavored or your choice Olive Oil, divided
4 ounces grated cheddar cheese (or feta)
Drizzle Traditional Balsamic Vinegar
Cook the grits according to package directions, adding some Butter Olive Oil for great flavor. Set aside, keeping warm.
In a large non-stick skillet, heat 2 tablespoons olive oil and add the mushrooms (if using). Saute until the mushrooms have given up most of their moisture; add the greens and saute until wilted. Add salt and pepper. Remove from the heat and add the cheese. Set aside, keeping warm.
Clean your skillet. Lightly spray with cooking spray and then add 2-3 tablespoons olive oil. Add 4 eggs and some salt and pepper. Fry until as done as you like (I prefer to cook them about 3 minutes on medium while covering them with a pot lid to help cook the whites.) Repeat with the other 4 eggs.
To plate, divide the grits between 4 plates or pasta bowls. Top with the greens/cheese, and then the eggs. Sprinkle on the sliced cherry tomatoes and add salt and pepper to taste. Then give a little drizzle of balsamic vinegar.