I don’t know if I would be doing this blog justice if I didn’t provide you with a proper grits recipe given the name of my blog! And in line with my goal to create a more balanced diet for myself, I’ve found a way to take grits, a seemingly fattening and unhealthy side, and turn them into a lightened, delicious and filling southern breakfast bowl.
The reality of grits is that they’re actually not really unhealthy by themselves. They have 4 grams of protein and only 175 calories in a whole cup (which is a lot of grits for those who don’t eat grits on the reg…I’m saying grits to much). Generally, what makes them unhealthy is the loads of butter, cream, and salt that gets thrown into the mix. I’ve found, however, that those things really aren’t necessary to making delicious grits! All you need is good grits themselves (I bring mine from Charleston to SF), little goat cheese, spinach, eggs annnd maybe a slice or two of bacon (yes, you can still eat it on occasion and not die of heart disease I promise).
Therefore, I give you: the southern breakfast bowl. It’s delicious, filling and makes me feel like I’m right back in my grandma’s kitchen in South Carolina.
Give them a try! If you want some other breakfast dishes, I have some great ones tagged here.
Southern breakfast bowlPrint This
- 1 cup grits, dry (I love Geechie boy grits)
- 1 tsp salt
- 3-4 slices of bacon
- 4 eggs
- 1 tablespoon goat cheese
- 1 tbsp olive oil
- 4 cups of raw spinach
Begin by preparing the grits according to instructions listed on the packaging. For the Geechie boy grits, this requires bringing 4 cups of water and 1 tsp salt to boil, add the grits, cover and reduce to simmer for about 20 min.
While the grits are cooking, start your bacon. I cook mine in the cast iron over low heat. It goes take longer but it prevents the kitchen from getting all smokey which is a plus for my little apartment. Another great way to cook the bacon is in the oven at 400º for about 12 min. Or the microwave! Whatever suits your fancy.
Next, start the eggs. To soft boil eggs, you need to bring water to boil and drop the eggs in for about 5 min. Once that time is up, immediately add the eggs of a bowl of ice water and let them sit there for about 3 min. If you take them out too early, you’re going to have trouble getting the shell off. The ice water stops them from cooking and helps loosen that shell up a little bit!
Usually, while the eggs are cooling is when I start the spinach. Pour olive oil into a medium skillet (so that you can fit more spinach) and put the raw spinach in the pan. It takes me a couple of batches to do this since the spinach wilts so much (I tried to say “wittles down” but Grammarly says that’s not a word…does anyone else use this terminology?? Just me??).
Once all the spinach is cooked down and your grits are just about done, remove the lid from the grits and stir in the goat cheese. Stir around till it’s all melted.
Serve the grits as the base of your bowl, top with spinach, then one or two slices of bacon and finally your eggs (two in each bowl). I like to sprinkle some of Trader Joe’s Everything But the Bagel seasoning on top!