Fried Eggs with Chili Cheese Grits

November 2007
Fried Eggs with Chili Cheese Grits

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Makes: 6 servings

Prep: 5 mins

Cook: 20 mins

  • 3 cups chicken broth
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Salt
  • 1 cup grits
  • 2 cups grated cheddar cheese
  • 1 tablespoon adobo sauce, from canned chipotle chiles, plus more for serving
  • 1/4 cup vegetable oil
  • 12 large eggs
  • Pepper
  • Chopped scallions and cilantro, for serving (optional)
  1. In a large saucepan, bring the chicken broth, half-and-half, butter and 1/2 teaspoon salt to a boil. Add the grits, reduce the heat and simmer, whisking, until thick, 10 to 15 minutes. Stir in the cheese, chili and adobo sauce and heat through, 2 to 3 minutes. Remove from the heat and cover to keep warm.
  2. In a medium skillet, heat 2 teaspoons oil over medium heat. Fry 2 eggs; season with salt and pepper and serve over some of the grits with extra adobo sauce, scallions and cilantro, if using. Repeat with the remaining oil and eggs.