Eggs with Chilies and Grits

prep time:: 5 min
total time:: 15 min

Serves 2-3

Lazy mornings need a satisfying, tasty breakfast that you can take your time to enjoy with a nice cup of coffee. This dish has lots of spicy southern flair, jalapenos and chilies that are mellowed with sour cream and grits, so you can enjoy the flavors without the heat.

ingredients

1 tbsp butter
1/2 C diced ham
1/4 C yellow onion, chopped fine
4 eggs
1/4 C of Half-n-Half or milk
dash ground nutmeg
1/4 tsp white pepper
2 - 3 tbsp canned jalapenos, chopped
1 tbsp canned green chilies, chopped
2 tbsp sour cream
1 C cooked grits
1/2 C grated cheese – cheddar or Pepper Jack

directions

1
Beat eggs for 2-3 minutes until they start to get foamy, then add Half-n-Half, nutmeg, white pepper, and continue beating mixture for another minute.
2
Heat a sauté skillet over medium high heat with teaspoon butter. Add ham and cook for 2-3 minutes until ham bits get crispy edges. Remove from pan and set aside.
3
Reduce heat to medium. Using the same hot pan, add the remaining butter and sauté onion until soft or about 1 minute. Add beaten egg mixture to pan and start to cook eggs, next add chilies. When eggs are almost cooked add sour cream and mix well. Cook eggs for about another 30 seconds to a minute. Remove pan from heat.
4
To serve, spoon grits on to plate, top with egg-chili mixture, sprinkle ham bits on top of eggs, and finally top with grated cheese.

notes

You can use instant grits too (2 packages) like we do when we are on the boat. Photo note: Sunrise while cruising down Retreat Passage in the Broughton archipelago, BC.

Source: Don Chase