Southern Grits and Eggs (Eggs in Heaven)

Pat Duran


I saw this demonstrated on "The Chew" cooking show. This dish looked so delicious I just had to try it -guess what it was delicious and so simple to make.My family wants it to be our weekend breakfast meal.
One bite of these delicious eggs and you'll be in heaven!


★★★★★ 3 votes

6 servings
15 Min
15 Min


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1 c
stone ground hominy grits or quick grits (i used the quick grits)
1 1/2 c
1 c
whole milk
1 tsp
4 Tbsp
1/2 c
shredded cheddar cheese (i used 3/4 cup)
6 large
pepper to taste
1/4 c
chopped parsley
1 large
ham steak

How to Make Southern Grits and Eggs (Eggs in Heaven)


  • 1Heat oven to 350^' Butter a cast iron skillet,or a 9x13-inch baking dish. Set aside.
    In a 3 quart heavy bottomed saucepan, bring water, milk and salt to a boil. Gradually stir in grits and reduce heat. Simmer for 20 minutes or until thick and smooth and not watery. Whisk to prevent lumps.
    Stir in butter and cheese Pour grits into skillet or baking pan.
    Make 6 depressions in grits mixture about 2 inches apart with the back of a spoon sprayed with oil spray. Carefully break one eggs into each depression. Sprinkle with fresh ground black pepper.
    Bake uncovered for 10-15 minutes or until eggs are at desired doneness. Garnish with the chopped parsley. Serve hot with grilled ham steak to share.

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About Southern Grits and Eggs (Eggs in Heaven)

Main Ingredient: Eggs
Regional Style: Southern

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