Southern Grits and Greens Breakfast Bowl
This Southern Grits and Greens Breakfast Bowl includes traditional breakfast staples with a twist. Creamy cheese grits are topped with bacon, tomatoes, soft boiled eggs and kale topped with an irresistible, rich garlic butter sauce.
Ingredients
Southern Cheese Grits
- 2 cups Water (+ more)
- 1.5 cup Instant Grits
- 2 tablespoon Butter (salted)
- 1 tablespoon Chicken Bouillon Seasoning
- 4 oz Cream Cheese
- 1 tablespoon Garlic garlic paste
- ½ cup Mozzarella Cheese
- ½ cup Parmesan Cheese
Garlic Butter Sauce
- 4 tablespoon Butter
- 1 teaspoon Garlic
- 1 tablespoon Lemon Juice
- 1 teaspoon Crushed Red Pepper Flakes
- 1 tbsp Parsley roughly chopped
Additional Ingredients
- 6 oz Bacon roughly chopped
- 2 cups Chopped Kale
- ½ cup Water
- 4 Eggs
- 2 Roma Tomatoes
- 1 tablespoon Parsley roughly chopped
Instructions
Cheese Grits
- In a medium sized sauce pot, add two cups of water on medium to high heat.
- Whisk in the grits and bring to a soft boil.
- Add the butter, cream cheese, chicken bouillon and garlic. Whisk until combined.
- Allow grits to cook for three to five minutes, whisking constantly.
- Add up to ¼ cup of water at a time to maintain creamy texture and to prevent clumping.
- Add mozzarella and parmesan cheese, stir and cover for five minutes.
- Allow grits to simmer on low heat continuing to whisk occasionally while preparing the remaining recipe.
Garlic Butter Sauce
- In a small saucepan on medium heat, add butter and melt.
- Stir in garlic and stir, being careful not to brown butter.
- Squeeze lemon juice, add red pepper flakes and stir.
- Keep garlic butter sauce on low heat until further use.
Sauteed Kale
- In a large saucepan on medium/high heat, add chopped bacon and cook until crispy.
- Remove bacon from pan and drain on a paper towel.
- Remove bacon fat except one tablespoon.
- In the same pan with rendered bacon fat, add in kale and sauté for 1-2 minutes.
- Pour in ¼-½ cup of water and continue to stir until kale is wilted.
Soft Boiled Eggs
- In a small sauce pot, add 2-4 eggs and fill the pot with water enough to cover the eggs.
- Bring eggs to a boil.
- When eggs begin to boil, remove from heat and cover for five minutes.
- Immediately remove eggs from the pot and place in an ice bath.
- Peel and set aside until later use.
Assemble Southern Grits + Green Bowl
- In a bowl, pour cheese grits.
- Drizzle grits with one teaspoon of garlic butter sauce.
- Add crumbled bacon, sauteed kale, sliced tomatoes and soft-boiled eggs.
- Garnish with fresh parsley and enjoy!