Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Robb Walsh
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 1 egg and about 2/3 cup grits)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare grits, combine first 5 ingredients in a large bowl; keep warm.

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  • 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.

Chef's Notes

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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

184 calories; fat 7g; saturated fat 2.7g; mono fat 2.5g; poly fat 0.9g; protein 9.8g; carbohydrates 20.3g; fiber 0.6g; cholesterol 217mg; iron 1.9mg; sodium 474mg; calcium 71mg.
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