Eggs St. Peter - Breakfast Just Had A Makeover

Continuing with a Louisiana tradition, I recently made a breakfast with the boys from a southern tradition that we absolutely enjoyed eating. I named it Eggs St. Peter, after a dish I tried in New Orleans that was very similar. You will absolutely enjoy this recipe.

Ingredients

Grits (Instant Or Regular)
2-3 oz of cheese (Cheddar)
16 oz of Chicken Broth

Diced Red Potatoes about 5-6
3-4 Diced Cubanelle Peppers
16ozs of Dice Ham (From the Bone)
Olive Oil
2 cloves of oil

Slap Yo Mama Mix
Pinch of Salt
Scallions
3 Eggs Sunnyside Up
Louisiana Hot Sauce
In a skillet, add the potatoes, peppers, Diced Ham with minced garlic cracked pepper olive oil. Ove a medium heat, cook and sauté to crispy. Add seasoning based on the heat of the peppers and how you like your food to be spicy. Take the mixture out of the pan and set aside in a bowl.

In a separate pan, make the grits by bringing the chicken broth to a boil. Add the grits. Simmer on low and stir on the cheese. You will have a thick consistency within 5-7 mins. Take the grits off the stove.
In a skillet prepare 1-3 eggs Sunnyside up.

On a plate, create a small circular base of grits on the bottom. Add the ham, potatoes and peppers on top of the base. Top the mixture with a sunny side egg. Leave some of the brine from the pan of the vegetables for extra flavor. Serve with Louisiana Hot sauce on the side.