Heirloom Tomato Bowl with Goat Cheese Grits

Enjoy end of the season baby heirloom tomatoes over creamy goat cheese grits and topped with a farm fresh fried egg. So delicious and done in less than 10 minutes!

Prep Time 1 minute
Cook Time 8 minutes
Total Time 9 minutes
Servings 4


Goat Cheese Grits

  • 3 cups water
  • 1 tsp Himalayan pink salt
  • 1 cup yellow cornmeal grits I used Bob's Red Mill
  • 2 oz goat cheese
  • 2 tbsp grassfed butter


  • 2 cups baby heirloom tomatoes whole
  • 1 cup basil roughly chopped

Fried Eggs

  • 4 farm fresh eggs
  • 1 tbsp olive oil divided for each egg
  • salt/pepper to taste


  1. Bring water and salt to a boil. Add grits and reduce heat to simmer. Cook for 3-5 min, whisking frequently to keep from clumping and sticking to the bottom of the pan. Remove from heat, add butter and goat cheese. Stir until completely mixed in. 

  2. While grits are cooking, heat olive oil in a small saucepan over medium heat. Add tomatoes and basil. Cook for 5 min or until tomatoes have started to release juice and are soft. 

  3. To make sunny side up eggs: heat olive oil over medium heat. Crack whole egg flat against counter until it evenly breaks open. Quickly drop into oil and let simmer 2-3 min or until done. You can do all 4 together, or individually for best control of each egg. 

  4. To serve: Divide grits between 4 bowls. Divide tomatoes. Top with fried egg and salt/pepper to taste. Enjoy!