Casey's Green Chile Cheddar Grits with Jammy Eggs
Creamy cheddar grits get a mild green chile kick and soft-centered eggs for an easy breakfast bowl.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (137 reviews)
INSPIRED BY
An original breakfast bowl inspired by Southern grits breakfasts and the quick chile-and-cheese combinations I keep in my pantry.
Story
This is the kind of breakfast I make when the house is moving slowly and nobody needs a fancy stack of pancakes. A little can of green chiles and the end of a cheddar block make the grits taste cared for, even on an ordinary morning. I learned to set the eggs in cold water right away so they peel cleanly and stay soft in the middle. Put the bowls on the table while the grits are still glossy.
By Casey
Ingredients
- 3 cups low-sodium chicken or vegetable broth
- 3/4 cup quick-cooking grits
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/3 cup canned diced green chiles, drained
- 2 scallions, thinly sliced
- 1 ripe avocado, sliced
- 1/4 teaspoon black pepper
Instructions
- Bring a small saucepan of water to a boil, lower in the eggs, and simmer for 7 minutes; transfer them to a bowl of cold water.
- Meanwhile, bring the broth and salt to a boil in a medium saucepan.
- Whisk in the grits, lower the heat, and simmer according to the package directions, stirring often until thick and tender.
- Stir the butter, cheddar, green chiles, and black pepper into the grits until the cheese melts.
- Peel the eggs under cool running water and cut each one in half.
- Spoon the grits into bowls and top with the jammy eggs, scallions, and avocado.
Chef Tips
- Use quick-cooking grits rather than instant grits for a creamier texture.
- Stir the pot often near the end so the thickening grits do not catch on the bottom.
- For a spicier bowl, add sliced pickled jalapenos or a few drops of hot sauce.
- If the grits stand for a few minutes, loosen them with a splash of warm broth.
Cook's Notes
- **Grits:** Choose quick-cooking, not instant, and follow the package timing.
- **Eggs:** Seven minutes gives a soft center; add a minute for a firmer yolk.
- **Serving:** Thin the grits with warm broth if they thicken while you set the table.