Grits and Eggs

Eggs: Typically served scrambled, fried, or poached alongside the grits.

Grits: Coarsely ground corn, cooked in water or milk until soft and creamy. You can season them with salt, pepper, and butter.

Season eggs with herbs like chives or parsley for a fresh taste.

Creamy Grits: Use milk or cream for a richer texture. 

 Savory Grits: Add bacon, sausage, or ham to the grits for a heartier meal.