If you're looking to elevate your breakfast game, look no further than this mouthwatering dish: Jalapeno Cheddar Grits with Poached Eggs! This Southern classic combines the rich, creamy texture of grits with the bold kick of jalapenos and the savory goodness of melted cheddar cheese, all topped with perfectly poached eggs. Whether you're hosting a brunch or simply treating yourself to a cozy morning at home, this recipe promises to delight your taste buds and leave you craving more. Get ready to impress your family and friends with this deliciously satisfying dish that’s as easy to make as it is to devour!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup grits
- 4 cups water
- 1 cup shredded cheddar cheese
- 1-2 jalapenos, diced
- 4 large eggs
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of grits, 4 cups of water, 1 cup of shredded cheddar cheese, 1-2 jalapenos (diced), 4 large eggs, and salt and pepper to taste.
- In a medium-sized pot, bring 4 cups of water to a boil over high heat. Once boiling, add a pinch of salt to the water.
- Slowly whisk in the 1 cup of grits to prevent clumping. Stir continuously until the grits are fully incorporated into the water.
- Reduce the heat to low and cover the pot. Allow the grits to simmer for about 15-20 minutes, stirring occasionally, until they are thick and creamy.
- While the grits are cooking, prepare the jalapenos. If you prefer less heat, remove the seeds and membranes before dicing. If you like it spicy, leave them as is.
- Once the grits are cooked, stir in the diced jalapenos and 1 cup of shredded cheddar cheese. Mix well until the cheese is melted and evenly distributed. Season with salt and pepper to taste.
- In a separate pot, fill it with water and bring it to a gentle simmer over medium heat. You can add a splash of vinegar to help the eggs hold their shape while poaching.
- Crack each of the 4 large eggs into a small bowl or ramekin. This will make it easier to slide them into the simmering water.
- Carefully slide each egg into the simmering water, one at a time. Cook the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
- Once the eggs are cooked to your liking, use a slotted spoon to remove them from the water and let them drain briefly on a paper towel.
- To serve, spoon a generous portion of the jalapeno cheddar grits onto each plate. Top with a poached egg and season with additional salt and pepper if desired.
- Enjoy your delicious Jalapeno Cheddar Grits with Poached Eggs as a hearty breakfast or brunch dish!
Tips
- Choose Your Heat Level: When preparing the jalapenos, remember that removing the seeds and membranes will significantly reduce the spice. Adjust according to your heat preference!
- Perfectly Poached Eggs: For the best poached eggs, crack them into small bowls first. This allows for a gentle slide into the water, minimizing breakage and ensuring a beautiful shape.
- Creamy Grits: Stir the grits occasionally while they cook to prevent sticking and achieve that creamy consistency. If you prefer an even creamier texture, consider adding a splash of milk or cream at the end.
- Cheese Variations: While cheddar is a classic choice, feel free to experiment with other cheeses like pepper jack for an extra kick or gouda for a smoky flavor.
- Serving Suggestions: Garnish your dish with fresh herbs like chives or cilantro for added color and flavor. A drizzle of hot sauce can also enhance the overall taste!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 220mg
