Usually grits are served very creamy with tons of butter. This version of a classic brunch food has far less fat than traditional recipes. Here, I use a healthier fat (olive and truffle oil) and just a little bit of prosciutto for flavor and salty notes. The dish comes out quickly thanks to the instant grits, so you can prepare it for breakfast, lunch, or even late-night dinner. One egg per person is enough protein to keep you satisfied for hours.
Grits and Eggs
- 1/2 c. reduced-fat milk
- 1 1/4 c. water
- 1/2 tsp. salt and pepper
- 2 tsp. olive oil, divided
- 2 oz. quick-cooking grits
- 2 large eggs
- 1 oz. prosciutto (Italian cured ham)
- 1 tsp. truffle oil (optional)
In a small saucepan, bring milk, 1 tsp. olive oil, salt, pepper, and water to a boil. Gradually whisk in the grits. Reduce heat to low and simmer 2-3 minutes or until thick. Cover and keep warm.
Meanwhile, in a non-stick skillet, heat 1 tsp. oil over medium heat. Crack eggs into pan; cook 1 minute. Cover, reduce heat to low and cook an additional 3-4 minutes or until whites are set. Remove from heat.
Divide grits on two plates. Place eggs over them. Arrange prosciutto slices and drizzle with truffle oil.