Honey Strawberry Tea Cooler
Eggs on Creamy Grits
Bacon- and cheese-laced grits are the perfect vehicle for poached or fried eggs.
18
4 servings
You can fry or poach your eggs; either way, make sure they have runny yolks to trickle into the creamy grits.
Ingredients
-
5 1/2 cups water
-
1/2 teaspoon salt
-
1 1/2 cups quick grits
-
2 tablespoons unsalted butter, plus more for frying eggs
-
1/3 cup finely grated Parmigiano Reggiano cheese
-
1/4 cup finely chopped green onions, white and green parts
-
4 slices crisply cooked bacon, crumbled
-
1/4 teaspoon Freshly ground black pepper
-
8 eggs
Instructions
- Combine water and salt in a medium saucepan. Bring to a boil. Gradually whisk in grits. Reduce heat to low, cover, and cook, whisking often, until thick and creamy. Stir in 2 tablespoons butter, cheese, green onions, bacon and pepper. Cook 5 minutes longer.
- Melt additional butter in a large nonstick skillet over medium-high heat. Fry eggs until whites are set and yolks are still runny. Or poach eggs in boiling water 3 minutes.
- Spoon grits into bowls. Top with eggs.
Recipe reprinted with permission from Rozanne Gold's Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010).
Nutritional Info (per serving)
- Calories 540
- Fat 22g
- Saturated Fat 9g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 7g
- Cholesterol 400mg
- Sodium 1590mg
- Potassium 300mg
- Carbohydrates 58g
- Fiber 3g
- Sugars 1g
- Protein 25g
Comments
Around the Web
Facebook Community
Most Popular
