Southern Livermush, Southern Grits and Scrambled Eggs

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Milk
• 1 tbsp Unsalted Butter
• 0.25 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Chives (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 large eggs.
   • Add the milk, salt, and freshly ground black pepper.
   • Whisk vigorously with a fork or whisk for about 30-45 seconds, just until the yolks and whites are fully combined and the mixture is a uniform pale yellow. Avoid over-whisking, as this can make the eggs tough.
2. 2

   Cook the Eggs Gently

   • Place a non-stick skillet over medium-low heat. Add the butter and allow it to melt completely until it's foamy but not browned.
   • Pour the egg mixture into the warm skillet. Let it sit undisturbed for 20-30 seconds, until the edges just begin to set.
   • Using a rubber spatula, gently push the cooked eggs from the edges of the pan toward the center. Tilt the pan to allow the uncooked egg to flow into the empty spaces.
3. 3

   Finish and Serve

   • Continue this gentle pushing and folding motion every 15-20 seconds. This process creates large, soft curds.
   • When the eggs are about 90% cooked (they should still look slightly wet and glossy), remove the skillet from the heat. The residual heat will finish cooking them to perfection.
   • Immediately transfer the eggs to a plate. Garnish with freshly chopped chives and serve right away for the best texture.