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Eggs Blindfolded over Garlic Cheddar Grits

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 egg and about 2/3 cup grits)

Ingredients

  • Grits:
  • 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
  • Eggs:
  • Cooking spray
  • 4 large eggs, divided
  • 1/2 cup ice cubes, divided
  • Freshly ground black pepper (optional)
  • Chopped chives (optional)

Nutrition 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

How to Make It

  1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper 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 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.