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Eggs and Creamy Grits

Active Time: 35 minutes / Cook Time: 30 minutes / Total Time: 35 minutes

Makes 2 servings

Eggs & Creamy Grits.JPG


  • 1 cup water
  • ½ cup plus 2 tablespoons cashew milk
  • ½ teaspoon fine sea salt
  • ½ cup quick-cooking (not instant) grits
  • 2 tablespoons grass-fed butter, divided
  • ¼-1/2 teaspoon freshly ground black pepper, for serving
  • 2 eggs, cooked to your liking*


  1. In a medium saucepan over high heat, bring water, milk, and salt to a boil. Slowly stir grits into the boiling mixture, and stir continuously until grits are well-mixed.
  2. Return the pot to a boil, cover, reduce heat to low, and cook for about 30 minutes, stirring occasionally. If grits look dry, add more water by the tablespoon.
  3. While grits are cooking, prepare your eggs.
  4. When grits are smooth and creamy, stir in a tablespoon of the butter. Divide between two plates and top each with ½ tablespoon remaining butter and black pepper to taste. Serve with eggs.

*We prefer eggs over medium for serving with this recipe, so the yolk can mingle with the grits! To make: heat 1 tablespoon ghee in a medium skillet over medium heat. Crack two eggs into the pan and cook until the whites are almost opaque, 2-3 minutes. Using a spatula, carefully flip eggs and cook another minute. Serve on top of the grits, and enjoy!