Sunny-side-up egg over creamy mashed potatoes in a copper skillet, sprinkled with pepper, on a breakfast table with bread rolls in the background.

Southern Fried Eggs & Buttery Grits

—

by

Tricia Voyles
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Sunny-side-up egg over creamy mashed potatoes in a copper skillet, sprinkled with pepper, on a breakfast table with bread rolls in the background.
“Taste and see that the Lord is good.” – Psalm 34:8

Crisp-edged fried eggs served over creamy stone-ground grits with butter. The simple, soulful Southern breakfast that never disappoints.

Ingredients

  • 1 cup stone ground grits
  • 4 cups water
  • 2 Tbsp butter
  • ½ tsp salt
  • 4 eggs
  • 1 Tbsp oil
  • Black pepper to taste

Instructions

Bring water to boil. Stir in grits and salt.

Reduce heat and simmer 20 minutes, stirring often. Stir in butter until creamy.

Heat oil in skillet. Crack eggs and fry to desired doneness.

Serve eggs over warm grits. Season with pepper.

Nutrition

Nutrition Calories: 360 | Carbs: 42g | Sugar: 1g | Protein: 14g | Fat: 15g
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© 2026 Tricia Voyles | Simple Living — Cooking with a Little Faith and Family. All rights reserved.

Scripture quotations are taken from the Holy Bible, New International Version®, NIV®. Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc.™ Used by permission. All rights reserved worldwide.