Cheesy eggs and grits with cavolo nero and roasted tomatoes
Grits are a classic breakfast dish in the Southern United States, often served with eggs, cheese, bacon or sausages. We’ve kept this version vegetarian – served with sautéed garlicky cavolo nero for earthiness and roasted tomatoes for a pop of sweetness. The Freshlay Farms Golden Yolker® eggs are used to add richness to the grits (along with butter and cheddar) as well as fried and served on top. Give this a go on your next weekend brunch.
Ingredients
Metric
Imperial
- 8 tomatoes, ideally on the vine
- olive oil, for cooking
- 2 garlic cloves, finely sliced
- 200g of cavolo nero, stalks removed and leaves sliced
- 4 Freshlay Farms Golden Yolker® eggs
- finely chopped chives, to serve
- lemon wedges, to serve
GRITS
- 700ml of whole milk, plus extra to loosen if needed
- 300ml of water
- 180g fine grits or polenta
- 80g of unsalted butter
- 120g of mature cheddar, finely grated
- 2 Freshlay Farms Golden Yolker® eggs
Method
Preheat the oven to 180°C. Place the tomatoes in a small roasting tray, drizzle with olive oil and season with salt and black pepper. Roast for 20-25 minutes until softened and just beginning to caramelise but still holding their shape.
- 8 tomatoes, ideally on the vine
- olive oil, for cooking
Meanwhile, for the grits, bring the milk and water to a gentle simmer in a saucepan. Season lightly with salt, then slowly whisk in the grits in a steady stream to avoid lumps. Reduce the heat to low and cook gently for 10-15 minutes until thickened and smooth, stirring frequently
- 700ml of whole milk, plus extra to loosen if needed
- 300ml of water
- 180g fine grits or polenta
Once thickened, continue cooking the grits for 10-15 minutes, stirring regularly to prevent catching and adding a splash of water or milk to loosen, if needed
Stir in the butter and cheddar and, once melted, remove the pan from the heat and allow it to cool slightly for 1-2 minutes
- 80g of unsalted butter
- 120g of mature cheddar, finely grated
Crack in the eggs then mix well into the grits – the residual heat will gently cook the eggs, enriching the mixture and giving it a glossy, custard-like finish without scrambling. Taste and adjust the seasoning then keep warm
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the sliced garlic and cook briefly until fragrant, then add the cavolo nero and a pinch of salt. Cook for 4-5 minutes, stirring regularly, until wilted and tender but still vibrant green. Remove and keep warm
- olive oil, for cooking
- 2 garlic cloves, finely sliced
- 200g of cavolo nero, stalks removed and leaves sliced
Return the pan to a medium heat and add a little more oil if needed. Fry the eggs, spooning the hot fat over the whites to help them set evenly while keeping the yolks soft
To serve, spoon the grits into wide bowls and spread out evenly with the back of a spoon. Add the cavolo nero, tomatoes and eggs and finish with black pepper, the finely chopped chives and lemon wedges
- finely chopped chives, to serve
- lemon wedges, to serve
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