Jalapeo Cheese Grits with Poached Eggs and Hash
This Jalapeo Cheese Grits with Poached Eggs and Hash is breakfast bliss! Creamy, cheesy grits topped with poached eggs and savory hash will kickstart your day!
Equipment
- Medium Saucepan
- Skillet
- Whisk
- Slotted Spoon
- Measuring cups and spoons
Ingredients
For the Grits:
- 2 tablespoons Olive oil
- 1/2 Small onion diced
- 1 Medium jalapeño finely diced
- 3 cups Chicken stock
- 3/4 cup Grits
- Salt and pepper to taste
- 1 cup Sharp cheddar cheese grated
- 1/4 to 1/2 cup Heavy cream
For the Hash:
- 1 package Butterball Hardwood Smoked Dinner Sausage diced (or any halal sausage)
- 1/2 Red bell pepper diced
- 1/2 Yellow pepper diced
- 1/2 Green pepper diced
- 1 small Zucchini diced
- 1 ear Corn kernels cut off
- 2 teaspoons Taco seasoning
For the Poached Eggs:
- 4 Eggs
- Chili powder for garnish
- Cilantro for garnish
Instructions
Preparation Steps:
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeño, sautéing until the onion is translucent and the jalapeño is fragrant, about 3-4 minutes.
- Pour in the chicken stock and bring to a boil. Gradually whisk in the grits, ensuring there are no lumps. Reduce the heat to low and let it simmer, stirring occasionally, for about 20-25 minutes or until the grits are thickened and creamy.
- Once the grits are cooked, stir in the grated sharp cheddar cheese and heavy cream until fully incorporated. Season with salt and pepper to taste. Keep the grits warm while you prepare the hash and poached eggs.
- In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced sausage and cook until browned, about 5-7 minutes.
- To the skillet, add the diced red, yellow, and green peppers, zucchini, and corn. Sprinkle in the taco seasoning, and cook for another 5-7 minutes until the vegetables are tender and the flavors meld together. Season with salt and pepper to taste.
- In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- To serve, spoon the jalapeño cheese grits into bowls, top with a generous portion of the veggie hash, and place a poached egg on top. Finish with a sprinkle of chili powder and fresh cilantro for garnish.
Notes
- Make the grits and hash ahead of time for quick serving.
- Adjust the spice level by modifying the amount of jalapeño.
- For a vegetarian version, use plant-based sausage.