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Green Eggs and Ham


  • 1/2 c. quick grits
  • 1/2 stick butter
  • 1/4 tsp. garlic powder
  • 2 c. water or milk
  • 1/2 tsp. salt
  • 1/2 c. cheddar cheese
  • Canadian Bacon or cubed ham or bacon
  • Parmesan Basil Sauce
  • 4-6 Eggs room temperature
  • one jar per person


  1. Bring the 2 c. water or milk to a boil and add salt. Gradually stir in the grits. Reduce heat and cook for 8-10 minutes until thickened. Remove from heat; add the cheese, garlic powder and butter. Stir until melted. Set aside.
  2. Make the Parmesan Basil Sauce (see recipe below).
  3. Brown the ham in a hot skillet for a few minutes then chop.
  4. To assemble:
  5. Put some of the warm grits (about 1/3-1/2 cup in the bottom of each buttered jelly jar. Remember you want to leave room for the ham, egg and sauce. Top with some chopped Candanian bacon or chopped ham. Pour some of the Parmesan Basil Sauce over the ham.
  6. Crack one egg into each jar and top with a little more of the Parmesan Basil Sauce around the outside of the egg. Bake in 350° oven for about 10-15 minutes or until the egg is done to your liking. (Mine took almost 20 minutes but I started at 325° then finally raised it to 350°). You want the whites done and the yolks still runny. Garnish with some fresh basil leaves if you have them.
  7. Yield: 6-8 servings