Yummy Grits and Eggs

Corn is a limited commodity on the Type A diet, I realize.  But every once in a while I make this up,

and enjoy a really good hot breakfast.  I'm using chicken eggs...I have heard from reliable sources that

duck eggs are much easier on the stomach, if you have issues with that, like I do.  Apparently duck eggs are alkaline, while chicken eggs are acidic...something to look into.

Anyway, I digress.

So, put the desired serving of grits in a non-stick pan.  I prefer this, because it cooks faster, and doesn't stick when you forget for a moment to stir it constantly :D

Not that I would ever do that.

I also added a dabble of olive oil.  No salt yet, I find that tastes better later!

 While those grits simmer, chop up some fresh chives.  I'm growing some of my own, so

I had them on hand, if you don't, used dried, or some onions, or garlic, or whatever suits your fancy.  

 When the grits are getting close, crack two eggs into a different pan, over some olive oil.

Your grits should be lookin' good...

and those eggs are cooking great!  I fry mine hard, no scrambling, anything would work though,

whatever way you prefer your eggs.

When the eggs are done, I pan-chop them with my spatula, and throw them onto the grits.  Top with chives, and sprinkle liberally with kosher salt.

Enjoy a warm comforting breakfast!!