Fried Eggs with Chili Cheese Grits Mindy Fox   From Every Day with Rachael Ray November 2007 SIX SERVINGS Prep Time: 5 min Cook Time: 20 min 3 cups chicken broth 1/2 cup half-and-half 4 tablespoons butter Salt 1 cup grits 2 cups grated cheddar cheese 2 cups Fiery Chicken Chili 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.

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