1clovegarlicpressed or minced (adjust garlic to taste)
1cuphalf and halfor 1/2 cup cream + 1/2 cup milk
pinchsaltto taste
2-4TBSPchopped green onion
Instructions
Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
Stir vigorously, then reduce heat to low and cover.
Allow grits to simmer for 10 minutes, stirring occasionally.
While your grits cook, brown your butter in a small sauce pot over medium heat.
Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness. Paul likes his extra runny while I like mine firm, and fried on both sides!
READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!
Notes
Optional garnish: chopped parsley and/or green onion; you can even get crazy and add a little freshly grated parmesan cheese - YUM!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!