Cheesy Spinach Grits with Fried Egg
Another absolutely gorgeous weekend at the beach has been complete! While I am sad to see another summer weekend go, I cannot complain about the amazing time we had. This was most definitely a weekend well spent in the sun and of course enjoying delicious foods.
We kicked off our weekend a little early this week on Thursday night enjoying delicious Sockeye Salmon and cocktails on our deck. Friday started with a workout at the gym with my dad followed by making BLT’s and herbed scrambled eggs for lunch! Then we hit the beach and followed it up by going to our favorite beach bar, Laguna! We enjoyed rum runners and coronas with our feet in the sand listening to Jimmy Buffett. We finished the night with our pizza Friday tradition, and then my brother and I went out to the bar to end the night! Saturday was yet again an amazing beach day, and Sunday we made this brunch dish paired with mimosas! You know how we love our Sunday Brunch tradition just as much as our Pizza Friday tradition!
Regardless, this grits dish is too good to pass up! We order Palmetto Farms white grits online and we were so excited to try them! Needless to say, they did not disappoint, and this recipe made them taste even better! Let us know what you think of our Sunday brunches, and stay tuned for next weekend’s Sunday brunch!
Ingredients:
1 cup of milk
1 cup of water
Salt and pepper
½ cup of grits
2 tbsp of butter
½ cup of shredded cheddar cheese
1 cup of spinach leaves
4 eggs
Directions:
In a medium-sized pot, bring the milk, water, and salt to a boil over medium-high heat; once the mixture boils whisk in the grits a little at a time
Lower the heat and cover; uncover stirring every minute or so until the grits become creamy
Remove the grits from the heat then sprinkle in the black pepper, add the butter, and add the cheese stirring until well combined
Fold the spinach leaves into the grits until they have wilted
Meanwhile fry the eggs however you please (we like our yolks runny), topping the grits with the eggs
