Grits with Fried Eggs
Grits with fried eggs is a classic Southern American breakfast dish featuring creamy, slow-cooked corn grits topped with one or more sunny-side-up or over-easy eggs. The base is typically made from ground hominy corn, butter, and salt, while the eggs provide a rich, runny yolk that acts as a natural sauce. It's a staple comfort food deeply rooted in the culinary traditions of the American South.
🍽️ Nutrition at a glance
This dish is a balanced source of energy, providing a solid mix of carbohydrates from the grits and protein and fat from the eggs. A typical serving offers key nutrients like iron, selenium, and B vitamins, with a rough calorie range of 350-450 kcal depending on preparation.
Nutrition breakdown
| Calories | 410 kcal |
| Protein | 18 g |
| Carbs | 38 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Selenium | 30 mcg |
| Thiamin (B1) | 0.5 mg |
| Riboflavin (B2) | 0.5 mg |
| Vitamin B12 | 1.1 mcg |
| Phosphorus | 280 mg |
| Choline | 290 mg |
| Zinc | 2.1 mg |
Per 1 cup cooked grits (240 g) with 2 large fried eggs · estimated, varies by recipe
💡 What's interesting
Grits have a unique history, originating from Native American hominy corn and becoming a cornerstone of Southern cuisine. Nutritionally, the combination creates a complete protein profile, and the runny egg yolk is often celebrated as a 'nature's sauce' that enriches the dish.
