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
4 large eggs, divided
1/2 cup ice cubes, divided
Freshly ground black pepper (optional)
Chopped fresh chives (optional)
How to Make It
To prepare grits, combine first 5 ingredients in a large bowl; keep warm.
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.
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.
Cooking Light Gluten-Free Cookbook
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