Grits with Fried Egg

Grits with Fried Egg is a classic Southern American breakfast dish consisting of creamy, stone-ground corn porridge (grits) topped with a fried egg, often cooked sunny-side up or over-easy. The dish typically includes butter, salt, and pepper, and sometimes cheese or hot sauce for extra flavor. It's a staple of comfort food in the Southern United States, particularly in states like Georgia, South Carolina, and Louisiana.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the grits and provides a good balance of protein and fat from the egg. It offers key nutrients like iron, B vitamins, and selenium, with a rough calorie ballpark of 350-450 calories per typical serving.

Nutrition breakdown

Calories	380 kcal
Protein	14 g
Carbs	48 g
Fat	16 g
Fiber	3 g
Sugar	1 g
Sodium	450 mg
Iron	3.2 mg
Selenium	20 mcg
Vitamin B12	0.6 mcg
Folate	55 mcg
Phosphorus	180 mg
Magnesium	45 mg
Zinc	1.8 mg
Vitamin D	1.2 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, grits are a historic food with roots in Native American cuisine, adopted and adapted by Southern cooks. Nutritionally, the combination of corn and egg creates a complete protein source, making it a satisfying and energy-dense meal.