A Southerner’s Breakfast Bowl
Grit’s, greens and black eyed peas are a staple in the south year round. However, during the New Year it seems that most people are on board the “collards and black eyed peas for luck” wagon. I don’t blame them because it’s really good! This year I ended up with a lot more leftover greens than I anticipated. So instead of eating it every single night for a week, I put a breakfast spin on the greens by putting it on top of grits and finishing it up with a fried egg.
It’s pretty much the southerners answer for a cold weather breakfast bowl.
If you already have some leftover greens, this recipe will come together super fast. And if you don’t, quickly sauté some spinach in their place. It’ll be just as good – I promise! If you need a recipe for some collards, I’ve got that covered here:
Cooking Tip: Make sure the egg is sunny side up or at the very least, lightly fried on both sides. The runny yolk mixed into the grits is amazing!!!
Also, remember that if you don’t have cooked collard greens, replace with some quick cooking greens like spinach or chard. Just finish them up with a dash or two of vinegar.
Enjoy and remember to Pin or Save for later!
Grit’s, Collards & an Egg: A Southerner’s Breakfast Bowl
- 2 cups of cooked collard greens
- 1 cup of stone ground grits
- 3 cups of water
- 1 cup of milk
- 2 tablespoons butter
- 4 eggs
- 1 teaspoon olive oil
- Salt and black pepper
- *Optional 4 slices of bacon
- Start with making the grits. Bring 1 cup of milk and the 3 cups of water to a boil. Slowly whisk in the grits. Turn heat down and simmer for 10-15 minutes. Whisk every so often to keep it from sticking.
- While the grits are cooking, you should cook the bacon of using. Two options would be to place in the microwave with some paper towels and nuke for a few minutes. The other way is in the skillet for about 3-4 minutes on each side.
- Reheat the collards in the microwave or on the stove top.
- Once the grits have come to the right consistency, add in the butter and a few pinches of salt. Keep on low.
- Heat a non-stick skillet to medium heat. Pour in some olive oil and fry the eggs for about 3-4 minutes for sunny side up. Season with a pinch of salt and black pepper.
- Before assembling the bowl, check the grits. If they seem to stiff, whisk in some milk or water to thin them out the consistency you want. Now assemble the bowl by placing the grits first, then the collards, the egg and 1 piece of crumbled bacon if using.
* With 1 Slice of Bacon
High Fiber, Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free