Eggs Blindfolded over Garlic-Cheddar Grits

Eggs Blindfolded over Garlic-Cheddar Grits Recipe
Photo: Oxmoor House
5

Outstanding

Yield:

4 servings (serving size: 1 egg and about 2/3 cup grits)

Recipe from

Oxmoor House

Nutritional Information

Calories 184
Fat 7 g
Satfat 2.7 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 9.8 g
Carbohydrate 20.3 g
Fiber 0.6 g
Cholesterol 217 mg
Iron 1.9 mg
Sodium 474 mg
Calcium 71 mg

Ingredients

Grits:
2 1/2 cups hot cooked grits (such as Bob's Red Mill)
3 tablespoons shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Eggs:
Cooking spray
4 large eggs, divided
1/2 cup ice cubes, divided
Freshly ground black pepper (optional)
Chopped fresh chives (optional)

Preparation

1. To prepare grits, combine first 5 ingredients in a large bowl; keep warm.

2. To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs into pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired.

Note:

Blindfolded eggs are a short-order cook's version of poached eggs. The key is adding the ice cubes to the pan after the egg whites are set.

Robb Walsh,

Cooking Light Gluten-Free Cookbook

August 2011
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