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Eggs and Garlic Cheddar Grits with Old Bay Butter

June 13, 2020 by Nicole Collins

Sometimes, I feel like a one hit wonder.

I use a lot of the same ingredients over and over again in my dishes. Eggs, avocado, Old Bay, repeat.

At least, that's how it seems lately. And really, it's seemed like that even more so since I've been home and able to make myself a real breakfast every day. No more are the days of a boring yogurt for breakfast.

But let's be honest, is anyone really mad about eggs, avocado, and Old Bay on repeat?

Because, I'm sure not.

Also, it's worth mentioning that I've only been eating two meals a day. I've landed on a brunch/lunner feeding schedule which I think is how I've been able to get away with those big breakfasts for so long.

Not that it's necessarily a good idea to only eat two meals (and too many snacks). Trust me, I know that. But, such is life right now.

Also, I guess you should be fairly warned that I have a bunch of egg, avocado, and Old Bay recipes loaded in the arsenal right now.

Today's meal tackles two of the three items on the list in a fun, summery, Marylandy twist on a southern staple.

So today, we're making Eggs and Garlic Cheddar Grits with Old Bay Butter.


Let's start with the grits. I've recently become a huge fan of grits. I like to use the instant grits, because they come together in just about 5 minutes. Plus, you can basically add any kind of cheese you desire in there to make them just a little extra gooey. Water, milk, grits, butter, cheese, and seasoning is all it takes to whisk together a perfectly creamy, perfectly cheese, perfectly carby base for our breakfast bowl.

Next, we need to make our Old Bay Butter. It's just as simple as browning a little butter in a small saucepan until it becomes golden and nutty, then adding a little olive oil and Old Bay to mix in at the end. Once they're all mixed together, we have a super flavorful and super savory component to drizzle all over our breakfast situation.

To break up some of the richness of the creamy grits, the unctuous butter, and the gooey fried egg that we're going to nestle in with it all; we're going to make a quick corn salad to serve right alongside our egg on top of the grits. All we need is some corn, some grape tomatoes, and a scallion. Chop, mix, and bam...done! I chose to roast my corn right in the husk, because it's finally the time of year for good corn on the cob. But, you could also use some frozen corn that's been thawed. The beauty of frozen veggies is that they're frozen at their peak freshness, so it'll be just as delicious if that's the route you choose.

This egg/grits/salad situation is like a hug in a bowl. It's warm and comforting. It has a little kick from that nutty Old Bay butter. It's fresh and has lots of textures and temperatures. It's really the right way to start off the morning. And, those quick grits means this whole meal can come together in about 15 minutes. And, that means this breakfast could make an appearance any day of the week!

Alrighty then. The time has come to bid farewell for now. More eggs, avocado, and Old Bay are coming soon!

Enjoy, and let's eat!


Eggs and Garlic Cheddar Grits with Old Bay Butter

Serves: 2 Print


For the Old Bay Butter:

  • 1 tbsp unsalted butter

  • 1 tsp olive oil

  • ½ tsp Old Bay

For the Garlic Cheddar Grits:

  • 1 cup water

  • 1 cup milk (I used 2%)

  • ¾ tsp garlic powder

  • ½ cup quick cooking grits

  • 1 tbsp unsalted butter

  • 1/3 cup cheddar, shredded

  • salt and pepper, to taste

  • 2 fried eggs

  • ½ cup grape tomatoes, halved

  • ¼ cup corn, thawed if frozen

  • 1 green onion, chopped


  1. Make the Salad: To a small mixing bowl, add tomatoes, corn, green onions, and a pinch of salt and pepper. Toss to combine. Set aside.

  2. Make the Old Bay Butter: Heat 1 tbsp butter in a small saucepan over medium low heat. Cook for 3-4 mins until the butter is a deep golden brown color. Remove from heat, and stir in olive oil and Old Bay. Set aside.

  3. Meanwhile, make the Garlic Cheddar Grits: Bring water, milk, and garlic powder to a boil over high heat in a medium saucepan. Slowly add grits while whisking. Reduce heat to low, cover, and cook for 5 minutes, whisking every 1-2 minutes.

  4. Remove grits from heat. Add butter, cheese, and salt and pepper, to taste. Stir until cheese and butter are melted and fully combined. Taste for seasoning.

  5. To serve, spoon grits into 2 bowls. Top each with a fried egg, half of the salad, and a drizzle of Old Bay butter. Serve immediately.

Recipe notes:

*Take note that there are different kinds of grits: stone ground, instant, quick cooking, etc. They all have different cook times. This recipe uses quick cooking.

*I recommend shredding the cheddar yourself from a block. It melts much better than the pre-bagged stuff.

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