What a delicious, quick, and easy breakfast! This was one of the very few times I have followed a recipe for a breakfast food and one of the rare occassions I was cooking for myself and what a treat! I used milk, butter, and salt in the preparation of the grits. I ommitted the garlic powder. The egg came out perfectly! I will definitely be using this method of cooking eggs in the future. I threw in a few halved cherry tomatoes with the eggs and garnished the dish with sliced green onions.
Eggs Blindfolded over Garlic-Cheddar Grits
Photo: Oxmoor House
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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
- 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
- Cooking spray
- 4 large eggs, divided
- 1/2 cup ice cubes, divided
- Freshly ground black pepper (optional)
- Chopped fresh chives (optional)
- 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.
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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