4 servings (serving size: 1 egg and about 2/3 cup grits)
Photo: Randy Mayor; Styling: Leigh Ann Ross
2 1/2 cups hot cooked grits
3 tablespoons grated 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 chives (optional)
How to Make It
To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in 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.
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used leftover beakfast grits, added a little onion and garlic and Manchego cheese, skipped the ice action with the egg, just regular sunny side egg. Yummy and a great little lunch with only 190 kcal :)
Quick and simple, and a fun new way to prepare eggs! We used stone ground grits from the farmer's market and had toasted English muffins on the side. We skipped the chives, because we didn't have any on hand, and the dish had plenty of flavor without them.
Wonderful, quick meal. This was only my 2nd time using grits (I also made the Shrimp and Grits in the same magazine) and both my husband and I loved the outcome. The grits were flavorful (don't skip out on the powdered garlic) and the eggs were perfectly poached. This would make a delicious brunch but we made it for dinner with a few slices of crusty bread for dipping into the egg.
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