Grits Bowl




15 minutes


35 minutes


1 package Pure Farmland Maple Breakfast Links
1 cup quick grits
4 cups water 
1/4 Tsp. salt 
1/2 cup cheddar cheese, grated 
4 large eggs
Enough water to cover the eggs
2 Tbsp. white vinegar 
6 oz. button mushrooms, sliced.
2 cups spinach  
2 Tbsp. butter 
1 Tbsp. extra virgin olive oil  
Salt and pepper  


Lightly coat skillet with non-stick cooking spray. Cook links in skillet over medium heat for 8 to 10 minutes, turning frequently to brown. Slice and set aside. 

Bring 4 cups water to a boil along with the salt.  Add the grits continuously whisking until combined. Reduce the heat to simmer and cook the grits until they have thickened.  If they become too thick add a little water and whisk. Add the cheese and combine until melted. 

Melt the butter and add the extra virgin olive oil to a skillet. Heat to medium-high. Add the mushrooms and cook until golden brown, a little caramelized. After the mushrooms have gotten a golden brown, add the spinach and cook until wilted. Season to taste with a little salt and pepper.  

In a saucepan bring enough water to cover the eggs along with the vinegar to a boil, then reduce to a simmer.  Break the eggs, one at a time into a ramekin.  Stir the water to start a circular motion and drop the egg into the swirling water. Cook for about 4 minutes. Continue until all 4 eggs are cooked. You can cook a couple at a time or if you have a large pan, all 4 at a time, you just want to have them all in ramekins that you add to the water one after the other so they will evenly cook. 

Pour the grits into a wide bowl. Scatter with the mushrooms, spinach, breakfast links and then top with the poached eggs. Enjoy!

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