BLT Fried Eggs and Grits
Avocado-Orange Salad
Ingredients
- 1½ cups quick-cooking grits
- 1 cup shredded Cheddar cheese
- 2 Tbsp butter
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 4 slices center cut bacon
- 6 large eggs
- 2 pints grape tomatoes, halved
- 1½ cups baby arugula
Instructions
- Cook grits according to package directions; stir in cheese, butter, and ½ tsp each salt and pepper.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Crack eggs into hot skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with ¼ tsp each salt and pepper.
- Combine bacon, tomatoes, and arugula. Spoon grits into 6 bowls; top with eggs and arugula mixture.
Side Dish Ingredients
- 2 Tbsp fresh lime juice
- 2 Tbsp extra virgin olive oil
- ¼ tsp kosher salt
- 4 navel oranges
- 2 avocados, sliced
Side Dish Instructions
- Whisk together lime juice, oil, and salt.
- Peel oranges, and cut into rounds. Arrange oranges and avocado on a platter. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
194
|
559
|
| Fat (g) | 17 | 15 | 32 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 17 | 2 | 19 |
| Carb (g) | 38 | 18 | 56 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 593 | 86 | 679 |
Quick & Healthy Meal Plan
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