Ingredients
Method
- Prepare the grits according to the specified recipe.
- Heat a drizzle of olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, salt, and pepper, then cook for 4 to 6 minutes, stirring occasionally, until the tomatoes burst and soften. Remove from the heat.
- Divide the grits into four bowls and top with the cherry tomatoes, fried eggs, sautéed spinach, and avocado. Season with flaky sea salt and serve with hot sauce.
Notes
Grits Texture: I always choose stone-ground grits for this bowl because the texture is so much heartier, but if you are in a rush, just make sure you whisk frequently to keep them from clumping.
The Tomatoes: One thing I learned the hard way is to let the tomatoes really blister and release their juices since that liquid acts like a natural sauce for the grits.
Make-ahead
Strategy: If you want to prep ahead, you can make the grits a day early and just whisk in a splash of warm milk or water when reheating to bring back that creamy consistency.
The Perfect Egg: I highly recommend keeping the yolks runny because when they break, they mix with the hot sauce and grits to create the most incredible rich flavor.
Storage Advice: Leftover components should be stored separately in the fridge, especially the avocado which I suggest slicing fresh right before you eat to keep it from turning brown.
Flavor Balance: When I sauté the spinach, I like to add a tiny squeeze of lemon at the end to brighten up the earthy flavors and balance the richness of the eggs.