Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow mornings and homemade meals.

Ingredients

• 4 cups water
• 1-1/2 cups uncooked old-fashioned grits
• 3/4 teaspoon salt
• 6 tablespoons butter
• 1/2 cup half-and-half cream
• 1/2 cup shredded cheddar cheese, optional
• 1 tablespoon butter
• 6 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Pour water into a large saucepan; bring to a boil. Whisk in grits; reduce to a low simmer. Stir in salt. Cook, covered, 20-25 minutes or until grits are tender, stirring occasionally. Remove from heat; stir in butter until melted. Stir in cream and cheese, if desired.
2. Meanwhile, to fry eggs, heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until the whites are fully set and yolks are still runny. Serve hot.
3. Serve grits in bowls topped with fried eggs.