Eggs Creole – a delicious recipe with water, regular grits, sausage, Cheddar cheese, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring water to a boil, gradually stir in grits and return to a boil.
2
Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until done.
3
Remove from heat and stir in sausage and next 3 ingredients.
4
Spoon into a lightly greased 13 x 9 x 2-inch pan; pressing firmly and smoothing surface.
5
Cover and chill 24 hours.
6
Turn grits out onto wax paper and cut out rounds with a biscuit cutter (reserve remaining for other use).
7
Sprinkle rounds with flour; combine egg and milk.
8
Dip into egg mixture and dredge in breadcrumbs.
9
Pour oil to 1-inch depth; fry grits in hot oil over medium heat, 1 to 2 minutes until lightly browned; drain on paper towels.
10
Place 2 rounds on plate and top with poached egg and Creole Sauce.
381
kcal
Calories
16
g
Fat
44
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 3/4 c. water, 3/4 c. regular grits (uncooked), 1 c. diced hot smoked sausage, 1/4 c. shredded Cheddar cheese, and more.
Yes, Eggs Creole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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