Eggs Blindfolded over Garlic-Cheddar Grits

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 egg and about 2/3 cup grits)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.8g
  • Carbohydrate: 20.3g
  • Fiber: 0.6g
  • Cholesterol: 217mg
  • Iron: 1.9mg
  • Sodium: 474mg
  • Calcium: 71mg

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. 1. To prepare grits, combine first 5 ingredients in a large bowl; keep warm.
  2. 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.

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