- ½ cup yellow corn grits
- 2 cups chicken stock
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- Olive oil
- 1 large shallot, thinly sliced
- ¼ teaspoon Old Bay spice
- 1 teaspoon fresh rosemary leaves
- 1 egg
- In a medium, lidded saucepan, bring the stock, butter, and salt to boil over medium-high heat. Whisk in the grits, and turn the heat to low. Cook, stirring occasionally, until the liquid is absorbed and the grits are tender, 5 minutes. Remove from the heat, cover, and let stand for 5 minutes.
- In the meantime, make the shallots: in a medium non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and saute until golden brown, about 3 minutes. Sprinkle with the old bay and add the rosemary. Cook until dark brown and caramelized, 2 minutes more. Remove the shallots to a plate.
- Add another thin coat of olive oil to the pan. When it’s hot, add the egg and cook, basting with the oil, until the whites are fully cooked. For instructions on how to cook a perfect Olive Oil Fried Egg, look below.
- To serve, spoon the grits onto a plate, sprinkle the frizzled shallots over the grits, and top with the fried egg. Enjoy!
- Coat a small non-stick pan or cast iron skillet in a generous layer of olive oil and allow it to get hot. You want to make sure it’s really, really hot. To test this, my mom always used to spit in the pan and see if it caused the oil to spatter and sizzle. If cooking for yourself, go for it. If not, you might want to just flick some water. Crack one egg in the pan and immediately turn it from side to side so the whites spread evenly across the surface. Allow the egg whites to fry in the oil (beware, this may splatter). When the edges have begun to crisp up and brown but the top is still slightly undercooked, tilt the pan, and with a spoon, collect some of the hot oil. Use this to douse the top of the egg. Collect more hot oil and repeat. Sprinkle with salt and pepper. Once the whole egg is cooked and crispy, slide it onto a plate, leaving most of the oil in the pan.