- 1 cup organic grits
- 3 cups water
- 6 oz ~ Cheese grated, I like havarti or monteray jack
- salt & pepper to taste
- 1 shallot sliced, or 1/2 an onion
- 1 head bok choy, handful of kale, or swiss chard
- 2 Eggs, fried or poached
- Lettuce and mixed greens
- Drizzle of Olive Oil
- Drizzle of vinegar, I like Ume Plum
Cook grits according to package directions with a pinch of salt. It is best to get good old fashioned organic grits. White hominy are my favorite, some grits cook faster but they are more processed.
After grits are done, stir in cheese. You may need to add a little more water if they dry out.
While grits are cooking, prepare your shallots and greens and sauté them. When wilted stir them into the grits.
Cook your eggs, either fried or poached.
Line your plate with lettuce and spring mix greens, drizzle with olive oil and vinegar, place a big spoonful of the grits on top of the mini salad, then place your eggs on top of grits.
Sprinkle with Salt & Pepper.
The addition of the cheese to the grits with the eggs adds a little more protein to your meal making this meal very satisfying.