Overnight Cheesy Grits with Sunny-Side Up Eggs
Ingredients
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nonstick cooking spray
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1 cup stone-ground grits
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¾ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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1 teaspoon salt
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¼ teaspoon black pepper
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Combine the grits ingredients
Lightly coat the interior of a covered casserole dish or Dutch oven with nonstick cooking spray. Add the grits, garlic powder, onion powder, smoked paprika, salt and pepper.
nonstick cooking spray
1 cup stone-ground grits
¾ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon black pepper
covered casserole dish
measuring cups
measuring spoons
Add the water
Add the water. Stir to combine and cover.
5 cups water
liquid measuring cup
spatula
Slow cook the grits
Place the dish or Dutch oven on the bottom shelf of the June Oven. Slow cook the grits on Low for 7 hours. June will notify you when the grits are ready.
June Oven
Crack the eggs
Remove the grits from the June Oven and set aside. Spray the June Pan and molds, if using, with nonstick. Crack the eggs on a June Pan, keeping the yolks intact. To prevent breaking the yolks, you can gently crack the eggs one at a time into a small bowl, sliding them from the bowl to the June Pan as you go. Confirm the number of eggs using the button below.
4 large eggs
June Pan
egg molds
small bowl
Cook the eggs
Using oven mitts, carefully move the shelf to the middle position. Transfer the June Pan to the middle shelf. Bake the eggs until the whites are set and the yolks are still runny, about 5 minutes. Follow directions on your June to continue cooking if you prefer a firmer yolk.
Finish the grits
Carefully remove the lid from the grits. Stir in the grated cheddar and butter. If desired, add hot water by the tablespoon to loosen the grits and additional salt to taste.
1 cup grated cheddar cheese
4 tablespoons unsalted butter
salt
hot water
Serve
Remove the eggs from the June Oven. Spoon the grits into serving bowls and top each portion with an egg. Sprinkle each serving with hot sauce to taste, if using.
1 tablespoon hot sauce