Grits n’ Eggs
Being from the south I’m fan of stone ground grits and a really good brunch. Usually, the grits are made plain with salt, pepper and some butter; or with cheddar cheese. I really like to make grits just a tad different and like surprising my guests, so I add goat cheese to mine. Topping the goat cheese grits and fried egg with an andouille sausage gravy is what really makes this a comforting, rich and amazing southern brunch dish. This isn’t a “calorie conscious” meal, but a yummy comfort meal.
Cheesy Grits with a Fried Egg, Spinach and Andouille Sausage Gravy
- 3 cups baby spinach
- 2 eggs
- 1/2 cup stone ground, white grits
- 1 cup water
- 1 cup of milk
- 2 teaspoons butter
- 1 tablespoon goat cheese
- salt and pepper to taste
- 4 ounces Andouille sausage, removed from the casing
- 1 teaspoon olive oil
- 1 tablespoon flour
- 1 cup of milk
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 1 teaspoon of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining teaspoon butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.
- Heat the oil over medium-low and add the andouille sausage, stirring until cooked through and fragrant. Add 1 tablespoon of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add 1 of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened.
- Saute the spinach over medium low heat and drain on a paper towel.
- Fry the 2 eggs in the same non-stick saute pan.
- Plate your dish and enjoy!
Calories 518 Fat 33g Carbs 21g Sugars 13g Protein 32g