Grits and Eggs

Seems pretty simple. But sometimes can just be exactly what you want. This morning we worked all the way till noon before it occurred to us that we had only coffee so far and no breakfast. We took a little break and made the following. Technique and a little extra somethin' somethin' can make it very delicious indeed.

Grits and Eggs for 2
Grits
Two packs of instant grits
1 C H20
1"x 1" nob of cream cheese or neufchatal (has less fat, tastes the same)
some fresh black pepper & salt
Put in a glass bowl and microwave for 1.5 minutes, let sit while you make the eggs. Before serving, warm for 30sec in microwave and stir gently.

Eggs
3 eggs
fresh ground pepper and salt
splash of water
A couple leaves of fresh flat leaf parsley and chives from garden

Beat all except herbs gently with a fork.
Heat a small saucepan, on med high, spray with cook spray. (Butter if you want to be bad.)
Turn heat down to med lo and add eggs. Let them sit a bit till it looks like the edges are firming. Gently pull the edges into the middle and let the uncooked eggs run out to where the edges just were. Let them sit a bit more and repeat. Try not to "scramble" or move them around too much; this way they stay light, fluffy and moist.When almost all is cooked, and maybe just a bit wet, pull everything to middle of pan and let it dry out to your liking.
Plate everything up and snip some fresh chives and parsley on top.

Yum!