Cheesy Grits with Fried Eggs and Vegetables
Comforting, hearty, and brimming with fresh flavors, this Cheesy Grits with Fried Eggs and Vegetables recipe is a delightful twist on a Southern classic. Perfect for breakfast or brunch, it balances creamy grits with vibrant, crisp-tender vegetables.
The rich dill Havarti cheese brings a luxurious creaminess to the grits, while mustard-kissed carrots and sugar snap peas add brightness and crunch. A perfectly fried egg crowns each bowl, creating a symphony of textures and flavors.
Finished with fresh parsley and dill, this dish is as visually appealing as it is delicious. Whether you’re a grits enthusiast or trying them for the first time, this recipe promises to win you over.
Cheesy Grits with Fried Eggs and Vegetables: Key Ingredients
- Quick-Cooking Grits: The creamy foundation that brings comforting warmth and a touch of Southern charm to every bite.
- Dill Havarti Cheese: Adds a luscious, tangy richness, perfectly melting into the grits for an indulgent experience.
- Carrots and Sugar Snap Peas: Crisp-tender vegetables that bring a vibrant crunch and sweet, earthy flavor to balance the richness.
- Whole-Grain Mustard: A bold, zesty accent that enhances the vegetables with its tangy depth.
- Fresh Herbs (Parsley and Dill): Bright, aromatic finishing touches that lift the dish with a burst of freshness.
- Fried Eggs: Velvety yolks that create a luxurious, savory topping for the creamy grits.
Recipe Tips
- Perfectly Creamy Grits
Achieving creamy, lump-free grits starts with constant whisking as you slowly pour them into boiling liquid. Use a combination of water and milk for extra richness. Stir frequently during cooking to avoid sticking, and adjust the heat as needed to maintain a gentle simmer. - Vegetable Texture Matters
For the best flavor and texture, slice the carrots thinly and cook them just until slightly tender. Pair them with crisp-tender sugar snap peas to add crunch and sweetness. Don’t overcook the veggies—they should retain a slight bite for balance. - Egg Perfection
To master the fried eggs, cook them on medium heat and cover the pan for a few minutes to achieve whites that are just set while keeping the yolks perfectly runny. This ensures a luxurious topping for your cheesy grits without overcooking the eggs.
What to Serve with Cheesy Grits with Fried Eggs and Vegetables
- A Light, Fresh Salad
A simple mixed greens salad with a citrus vinaigrette complements the dish’s creamy and savory flavors. The tanginess of the dressing adds brightness, while the fresh greens provide a refreshing contrast. - Crusty Bread or Biscuits
Serve warm, crusty bread or buttery biscuits on the side. They’re perfect for mopping up the creamy grits and egg yolk, adding a hearty and satisfying touch. - Seasonal Fruit Bowl
A medley of fresh, juicy fruits like orange slices, berries, or melon pairs beautifully. The natural sweetness and vibrant colors enhance the dish’s rustic appeal and provide a balanced, nutritious finish.
FAQ
- Can I use a different cheese?
Yes, you can substitute dill Havarti with cheddar, gouda, or even cream cheese for a different flavor profile. Opt for a cheese that melts well to maintain the creamy texture. - Can I prepare this dish in advance?
The grits and vegetables can be made ahead and reheated. However, the eggs are best cooked fresh to retain their runny yolks and perfect texture. - What other vegetables can I use?
Feel free to swap in zucchini, bell peppers, or asparagus. Choose quick-cooking vegetables that won’t overpower the grits and eggs. - Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as long as your grits and mustard are certified gluten-free. Always double-check ingredient labels to be sure.
Cheesy Grits with Fried Eggs and Vegetables
Comforting, hearty, and brimming with fresh flavors, this Cheesy Grits with Fried Eggs and Vegetables recipe is a delightful twist on a Southern classic. Perfect for breakfast or brunch, it balances creamy grits with vibrant, crisp-tender vegetables.
Ingredients
- 3/4 cup quick-cooking grits
- 1/2 cup milk
- 3 1/2 cups water
- 1 cup grated dill Havarti cheese approximately 4 ounces
- 3 tablespoons unsalted butter
- 2 carrots thinly sliced
- 8 ounces sugar snap peas trimmed and halved
- 5 scallions 4 cut into 1-inch pieces, 1 thinly sliced
- 1 tablespoon whole-grain mustard
- 4 large eggs
- 1/4 cup fresh parsley roughly chopped
- 2 tablespoons fresh dill coarsely chopped
- Kosher salt and freshly ground black pepper
Instructions
- In a medium saucepan, combine the water, milk, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Bring the mixture to a boil. Gradually whisk in the grits, ensuring a smooth incorporation. Lower the heat to a gentle simmer and cook, stirring frequently, until the mixture thickens, approximately 5 to 7 minutes. Fold in the grated cheese until fully melted. Adjust seasoning with additional salt and pepper as needed, and keep the grits warm over low heat.
- In a large nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced carrots and cook for about 2 minutes until they begin to soften. Introduce the sugar snap peas and the scallion pieces, seasoning lightly with salt. Stir well and pour in 2 tablespoons of water. Cover the skillet and steam the vegetables until they reach a crisp-tender texture, about 4 to 5 minutes. Stir in the whole-grain mustard, mixing thoroughly. Transfer the vegetables to a bowl and cover to keep warm.
- Wipe the skillet clean and return it to medium heat. Melt the remaining tablespoon of butter. Carefully crack the eggs into the skillet and season with salt and pepper. Cook until the whites begin to set, approximately 3 minutes. Cover the skillet and continue cooking for 1 to 2 more minutes, ensuring the whites are fully set while the yolks remain runny.
- To assemble, spoon the warm grits into serving bowls. Top each portion with a fried egg, a generous helping of the sautéed vegetables, and a sprinkle of parsley, dill, and thinly sliced scallion. Serve immediately.
