Description
A hearty Southern breakfast featuring crispy, smoky Andouille sausage, creamy cheese grits, and perfectly cooked sunny-side-up eggs. Served with buttered toast, this dish is the ultimate comfort meal to start your day right!
Ingredients
Scale
For the Andouille Sausage:
- 1 Andouille sausage, sliced into rounds
- 1 teaspoon olive oil
For the Cheese Grits:
- 1 cup water
- 1 cup whole milk
- 1/2 cup stone-ground grits
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup shredded sharp cheddar cheese
For the Eggs:
- 3 large eggs
- 1 tablespoon butter
- Salt and black pepper, to taste
For Serving:
- 2 slices toasted bread, buttered
- Hot sauce (optional)
Instructions
-
Cook the Sausage:
- Heat olive oil in a skillet over medium heat.
- Add sliced Andouille sausage and cook for 3-4 minutes per side until browned and crispy.
- Remove and set aside.
-
Make the Cheese Grits:
- In a saucepan, bring water and milk to a boil.
- Slowly whisk in grits and reduce heat to low.
- Cook, stirring occasionally, for 15-20 minutes until thick.
- Stir in salt, butter, and shredded cheddar cheese until smooth.
-
Fry the Eggs:
- Heat butter in a nonstick pan over medium-low heat.
- Crack eggs into the pan and cook for 2-3 minutes until whites are set but yolks remain runny.
- Season with salt and black pepper.
-
Assemble & Serve:
- Plate the cheese grits, topping with a drizzle of butter or hot sauce if desired.
- Arrange the eggs and sausage on the side.
- Serve with buttered toast and a glass of orange juice.
Notes
- For extra creamy grits, add an extra tablespoon of butter or a splash of heavy cream before serving.
- Use jalapeño cheddar cheese for a spicy kick.
- Swap sunny-side-up eggs for scrambled or poached if preferred.
- Pair with fresh fruit or a cup of coffee for a complete breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
