Perfectly Balanced Breakfast: Grits with Fried Eggs

Making a healthy breakfast that has the weight to satisfy you all morning is very hard. It is even harder to find an option that is not completely made up with carbohydrates that will leave you with a hungry stomach and energy crash mid morning. Here is my take on a southern classic of eggs and grits. By adding in chia seeds with the grits, the balance between carbs, protein, and fat is right on target. Plus, the fat from the oil and egg yokes will keep you and your brain happy all morning. Set that alarm 3 minutes early and begin the day on a full belly!



1/8 to 1/4 cup of brown rice grits *Optional to substitute corn grits; however, make sure they are non-GMO and cook for a bit longer. Brand recommendation: Bob Mills

3/4 cup to 1 1/2 cups water  (depending on grit portion)

1 – 2 tablespoons chia seedsChia seeds

1 tablespoon of coconut oil OR butter (if using butter, grass fed is best!)

2 eggs (pasture-raised please)

Pinch of salt, pepper, and crushed red pepper



Pour the grits into a microwave safe bowl and cover with 3x water. Microwave for 1 minute, stir, and then again for 30 seconds to 1 minute longer. Remove and add chia seeds. Stir to absorb rest of liquid and season as desired.

Heat butter or coconut oil (I use either fried eggs in pandepending on my mood) in small pan over medium heat.
Crack eggs in pan and season with salt, pepper, and red pepper. Cook to liking.

Serve the eggs over the grits, pour a cup of coffee, and YUM!



Grits bowl 2

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