Ted Cavanaugh
File under: Breakfast for Dinner.
Recipe information
Yield
4 servings
Ingredients
1 cup milk
½ cup white or yellow grits (not instant)
3 ounces sharp cheddar, grated (about ¾ cup)
2 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 bunch scallions, very thinly sliced on a diagonal
1 jalapeño, very thinly sliced
½ cup vegetable oil
4 Jammy Soft-Boiled Eggs, halved
Preparation
Step 1
Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down heat to maintain a low simmer if needed, until tender, 25–35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
Step 2
While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8–10 minutes. Using tongs, transfer scallions and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
Step 3
Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.
Nutrition Per Serving
Calories (kcal) 580
Fat (g) 48
Saturated Fat (g) 14
Cholesterol (mg) 230
Carbohydrates (g) 23
Dietary Fiber (g) 3
Total Sugars (g) 5
Protein (g) 16
Sodium (mg) 240
