Southern Breakfast Bowl | New Soul Kitchen Remix

Instructions

Ingredients:

• 1 cup grits, cooked according to package instructions
• (however, use chicken stock instead of water)
• 3½ cups of chicken stock (add more chicken stock if grits are too thick)
• ½ cup heavy cream
• ½ cup shredded cheese (cheddar, Monterey Jack, smoked gouda/ your choice)
• 2 tablespoons of olive oil
• Black pepper
• Kosher salt
• ½ tablespoon of Cajun seasoning
• 3 tablespoons of butter
• 3 large eggs
• 2 8oz chicken sausage links, sliced into ¼ inch pieces
• 1½ cup diced potatoes (parboiled)
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste
• 2 tablespoons Olive Oil

Method:

1. Cook the grits according to package instructions once grits thicken add in heavy cream, salt, pepper and 2 tablespoons of butter, mix well. Next add in your choice of cheese make sure cheese is completely mixed into the grits. Once grits begin to bubble remove from the heat and put a lid on the grits until ready to serve.
2. Place a skillet, with olive oil over medium heat. Add the sliced chicken sausages and cook for 5 minutes, next add in the diced potatoes and season with Cajun spice, and black pepper. Cook until the potatoes are tender and golden brown, and the sausages are cooked through (about 8-10 minutes.)
3. In a separate skillet, cook the eggs to your preference (scrambled, fried, or poached). Season with salt and pepper.
4. To assemble the breakfast bowls, divide the cooked grits among serving bowls.
5. Top the grits with the cooked chicken sausages and diced potatoes.
6. Add the cooked eggs on top of the sausage and potato mixture.
7. Sprinkle shredded cheese over the bowls, allowing it to melt slightly from the warmth of the ingredients. Garnish each bowl with fresh diced chives.