Grits with Butter and Fried Eggs
Grits with butter and fried eggs is a classic Southern American breakfast dish, featuring creamy, stone-ground corn porridge topped with melting butter and golden-fried eggs. It's a simple, comforting staple that highlights the rich, savory flavors of its core ingredients.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the grits and provides a good amount of protein and fat from the eggs and butter. A typical serving offers a substantial energy boost, with a rough ballpark of 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 50 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Thiamin (B1) | 0.5 mg |
| Folate | 60 mcg |
| Selenium | 25 mcg |
| Vitamin D | 2 mcg |
| Phosphorus | 250 mg |
| Choline | 200 mg |
| Zinc | 2 mg |
Per 1 cup cooked grits (240 g) with 1 tbsp butter (14 g) and 2 large fried eggs (approx. 100 g total) · estimated, varies by recipe
💡 What's interesting
Culturally, grits are a cornerstone of Southern U.S. cuisine, with roots in Native American and colonial cooking. Nutritionally, the combination of complex carbs from corn and high-quality protein from eggs makes it a surprisingly balanced and sustaining meal.
