Peppery Beef and Cheddar Grits Toasts

Name: Peppery Beef and Cheddar Grits Toasts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup quick-cooking grits; 3 cups low-sodium beef broth; 1/2 cup shredded sharp cheddar; 2 tablespoons unsalted butter; 10 ounces thin-sliced sirloin; 1 small red bell pepper, thinly sliced; 1 tablespoon olive oil; 4 large eggs; 2 scallions, thinly sliced; Hot sauce, for serving; Kosher salt and black pepper

Crisp grits toasts hold peppery beef, melted cheddar, and a jammy egg for a diner-style breakfast plate.

Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (132 reviews)

INSPIRED BY

This original breakfast combines the comfort of creamy grits with the crisp edges of skillet toast and a quick peppery beef topping.

Story

Casey likes breakfast to feel generous without asking for a whole morning. The grits turn golden at the edges, the beef cooks fast in the same skillet, and the soft egg makes the plate feel like a proper diner order. Add hot sauce at the table so everyone gets the breakfast they want.

By Casey

Ingredients

1 cup quick-cooking grits
3 cups low-sodium beef broth
1/2 cup shredded sharp cheddar
2 tablespoons unsalted butter
10 ounces thin-sliced sirloin
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
4 large eggs
2 scallions, thinly sliced
Hot sauce, for serving
Kosher salt and black pepper

Instructions

Bring the broth to a gentle boil, whisk in the grits, and cook until thick, about 5 minutes.
Stir in the butter and cheddar, season with salt, and spread the grits in a lightly oiled 8-inch square dish to cool for 3 minutes.
Cut the warm grits into four rectangles, heat a large nonstick skillet, and toast the pieces for 3 minutes per side until golden.
Move the grits to plates, add the oil to the skillet, and sear the beef with black pepper for 2 minutes until just cooked.
Cook the bell pepper in the same skillet for 2 minutes, then fry the eggs until the whites set and the yolks stay soft.
Top each grits toast with beef, peppers, and an egg, then finish with scallions and hot sauce.

Chef Tips

Spread the grits while they are warm so they stay easy to shape.
Slice the beef across the grain for a tender bite.
Keep the heat medium when toasting the grits so the cheddar does not scorch.
Use leftover steak for an even faster morning plate.

Cook's Notes

**Grits:** Spread them while warm for easy shaping.
**Beef:** Slice across the grain.
**Eggs:** Cook last so the yolks stay soft.
**Heat:** Keep the grits skillet at medium.

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