Good Ole’ Southern Grits + Eggs.

HEY THERE!

This morning I felt the Southern Girl in me crave for a bit of a southern styled breakfast, SO I made it!! Some Good Ole’ cheese grits and scrambled eggs! Oh & I decided to make a little “pick me up” with a nice cup of Cappuccino (w/ a pinch of cinnamon on top)!! And Maxwell House International French vanilla cafe Cappuccino just happens to be a favorite in my house. YummmM! 🙂

It’s definitely the Florida in me!! HAha!

Check out the Recipe below & let me know what you think. ENJOY!

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INGREDIENTS:

  • 5 cups chicken stock  (Preferred for a greater flavor than using water!)
  • 2 tablespoons butter, unsalted
  • ½ teaspoon salt
  • 1 1/2 cups quick-cooking grits (5-minuted ready!)
  • 1 cup sharp cheddar or Mozzarella cheese (shredded OR grated)
  • 4 large eggs (feeds 2 people!)
  • 1/4 teaspoon salt & black pepper

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DIRECTIONS:

1.To make grits ⇒ add 5 cups of chicken stock and salt to large pot. Bring to a roaring boil and slowly whisk in the grits. Decrease the heat to medium low. Continue whisking until no lumps remain, about 5 minutes. Decrease the heat to low. Cover the pot and let the grits simmer. Once thickened, add 2 tablespoons of butter and 1 cup of shredded cheese to grits. Stir generously until fully melted & incorporated!

***Make scrambled eggs as desired. Add salt & black pepper for taste. Serve over grits or separately if preferred!!

Bon Appetit!! 

 

 

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