Categories: Meals
Ingredients
- 1/2 cup milk
- Kosher salt and black pepper
- 3/4 cup quick-cooking grits
- 1 cup grated dill havarti cheese
- 3 tbsp unsalted butter
- 2 carrots, thinly sliced
- 8 oz sugar snap peas, trimmed and halved
- 5 scallions (4 cut into 1-inch pieces, 1 thinly sliced)
- 1 tbsp whole-grain mustard
- 4 large eggs
- 1/4 cup fresh parsley
- 2 tbsp roughly chopped fresh dill
Directions
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Combine 3 1/2 cups water, the milk, 1/2 tsp salt, and a few grinds of black pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5-7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
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Meanwhile, melt 2 tbsp butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tbsp water, cover and simmer until the vegetables are crisp-tender, 4-5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
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Wipe out the skillet and melt the remaining 1 tbsp butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1-2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.