Grits and Eggs Batch 300. These cheesy grits and eggs would be perfect at any time of day. Serve them for breakfast with some fresh fruit, for lunch with a small salad, or for dinner with a side of steamed veggies and some garlic bread! These creamy grits are full of garlic flavor and the runny egg yolks add the perfect richness.
Pull up in IHOP I like SAUSAGE! And i like pancakes and I like SAUSAGE! Waffles good but I like SAUSAGE! You can cook Grits and Eggs Batch 300 using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Grits and Eggs Batch 300
- It’s 2 cups of cheesy grits with Canadian bacon see my recipe.
- Prepare 3 of large eggs.
- Prepare To taste of salt and pepper.
- You need As needed of butter.
- It’s 1/4 cup of water.
I eat eggs but give me some SAUSAGE! Cheese grits are definitely southern…. the good thing is you don't have to be from the south to know how to make some good ole creamy These are a perfect breakfast or brunch side dish and go well with scrambled eggs and bacon, or salmon patties, but they. These Cheese Grits Breakfast Bowls are creamy, dreamy, comfort food and so easy to make! These easy cheesy grits are loaded with flavor and perfect with a sprinkling of fresh arugula and a few crispy fried eggs.
Grits and Eggs Batch 300 step by step
- Add butter to a frying pan or skillet..
- Add eggs to the skillet and season with salt and pepper. Let the whites cook, by adding the water and cover with a lid..
- Whites are now done and the yoke is still runny..
- Add grits on top and serve. I hope you enjoy!!!!.
You must have heard of this songs, the sausage song. Lyrics Everybody say sausage keep it going. Im a skinny B*tch still take. "Grits" is simply another name for ground corn and can be bought in several grinds from coarse to fine. Sausage and Grits Casserole with Baked Eggs. Spicy, sausage-studded and piquant shrimp over creamy savory corn grits is the dish I make most often when I'm homesick for the This recipe for shrimp and grits starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock.