Fried Eggs with Chili Cheese Grits
November 2007
Makes: 6 servings
Prep: 5 mins
Cook: 20 mins
- 3 cups chicken broth
- 1/2cup 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
- 1/4cup vegetable oil
- 12 large eggs
- Pepper
- Chopped scallions and cilantro, for serving (optional)
- 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.
- 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.