Cheese Grits with Poached Eggs

Cheese Grits with Poached Eggs Recipe
Photo: Iain Bagwell; Styling: Buffy Hargett
Grits and eggs are a great canvas for any flavor variation, such as this Tex-Mex take.


Makes 6 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours


2 cups milk
1 1/2 teaspoons table salt
1 cup stone-ground grits
1 1/2 cups (6 oz.) freshly shredded pepper Jack cheese
2 tablespoons butter
1/2 teaspoon white vinegar
6 large eggs
Tortilla strips


1. Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until thickened. Remove from heat, and stir in cheese and butter. Cover and keep warm.

2. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Spoon grits into 6 bowls; top with Pico de Gallo, eggs, and tortilla strips.