Creamy Grits with Salmon, Eggs & Sauted Veggies

Instructions

Step 1: Bring water or milk to a boil in a large pot, then slowly whisk in grits to avoid lumps.

Step 2: Reduce heat to low and stir frequently for 20-25 minutes until grits are creamy and thick.

Step 3: Stir in butter and cheddar cheese until fully melted and smooth. Season with salt and pepper, then divide between serving bowls.

Step 4: Heat olive oil in a skillet over medium heat and saute sliced onions until golden and caramelized, about 8-10 minutes.

Step 5: Add bell peppers to the skillet and cook for another 3-4 minutes until softened.

Step 6: Add flaked salmon and paprika to the vegetable mixture, tossing gently for 2 minutes to warm through.

Step 7: In the same skillet, create two small spaces and crack eggs into them, cooking sunny-side up until whites are set but yolks remain runny, about 3-4 minutes.

Step 8: Top each bowl of grits with the salmon and vegetable mixture, then carefully place one egg on top.

Step 9: Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store cooked grits separately from toppings in airtight containers in the refrigerator for up to 3 days. The salmon-vegetable mixture also keeps well when stored separately.

To reheat, warm grits gently on the stovetop with a splash of milk or water, stirring until creamy again. Reheat the salmon and vegetables in a skillet over medium heat for 2-3 minutes.

This dish is best enjoyed fresh, so we recommend cooking the eggs to order right before serving for that perfect runny yolk every time.