Prep time       20 minutes

Ingredients

For the Herb Oil

1 bunch fresh chopped basil

1 bunch fresh chopped thyme

1 bunch fresh chopped sage

1 tablespoon fresh chopped rosemary

1 cup extra virgin olive oil

1 teaspoon Kosher salt

½ teaspoon fresh cracked black pepper

Directions

Place the herbs in a blender.

Turn the blender on high- add the olive oil, and salt and pepper. Blend on high for 1 minute.

Set aside.

For the Grits

Ingredients

4 cups water

1 cup instant grits

½ teaspoon Kosher salt

1 teaspoon fresh cracked black pepper

Directions

Place the water in a small soup pot- add the salt and pepper. Bring the water to a boil. Add the grits and cook until done- approximately 5 minutes. Cover, and set aside.

For the Veggies

Ingredients

4 cups baby spinach

½ cup each chopped orange and yellow peppers

1 cup chopped Roma tomatoes

2 tablespoons herb oil

Directions

Place a medium sized sauté pan on the stove over high heat. Add 2 tablespoons of herb oil. Sauté the spinach, peppers and tomatoes for 1-2 minutes, season with salt and pepper.

Place the grits in a bowl- put the sautéed vegetables on top of the grits.

In a non-stick pan, cook one egg sunny-side up. Season with salt and pepper.

Place the cooked egg on top of the plated grits and sautéed veggies.

Drizzle with herb oil.

Serve immediately.