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

How to Make It

Step 1

To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.

Step 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.

Chef'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.

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Ratings & Reviews

nwilker's Review

nwilker
March 02, 2014
N/A

TXMimi's Review

PongoUSA
January 20, 2013
This is a easy good meal. I will be making this as a regular breakfast.

PongoUSA's Review

Caseywareagle
May 03, 2012
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 :)

CookingWithBoo's Review

MrsDavis
June 09, 2011
I topped mine with salsa. Amazing!

lizlee's Review

CookingWithBoo
May 12, 2011
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.

Caseywareagle's Review

TXMimi
December 25, 2010
Very yummy! Quick and easy.

slorozco's Review

slorozco
November 28, 2010
It's the bomb

MrsDavis's Review

lizlee
March 28, 2010
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.