Buttery Grits with Roasted Asparagus and Fried Egg
The perfect dish for one, recreate this recipe for tomorrow's breakfast!
Make This Recipe
- 1 Eggland’s Best egg (large)
- ¼ cup grits
- 1 cup water
- 1 tablespoon butter
- 15 asparagus stalks
- 2 tablespoon extra virgin olive oil
- 2-3 teaspoon salt
- 1 teaspoon pepper
Pre-heat your oven to 400 degrees and prepare a baking sheet with parchment paper.
Lay asparagus stalks across baking sheet. Drizzle with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper.
While oven is pre-heating, prepare the grits. In a small saucepan over medium heat, add water, grits, butter, 1 tsp salt and ½ tsp pepper.
Continue to stir slowly.
Place asparagus in the oven.
Roast for 10-15 minutes, check after 10 minutes. For added flavor, squeeze lemon juice on top after roasting.
When grits are thick, turn off heat and cover pot.
When asparagus are cooked, remove from oven and set aside.
In a small nonstick (or greased) saute pan over medium heat, break EB egg into pan slowly.
Cook on medium heat until membrane is white and no longer transparent.
Place grits in a bowl, topped with asparagus, then place egg atop asparagus.
Serve drizzled with more olive oil, salt, and pepper.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||12 g|
|Dietary Fiber||3 g|