Poached Eggs and Grits
Servings 2 Servings
Calories 400kcal
Ingredients
- 1 cups Water
- 1/4 cup Quick-cooking Grits (not instant)
- 1/4 cup Cheddar cheese shredded
- 1 tbsp White vinegar
- 4 Eggs
- 2 slices Sourdough bread toasted (or bread of your choice)
- 2 tsp Butter optional
- 3/4 cup Grapes (Check the Fruit guide to substitute seasonal fruits)
- 1 tbsp Scallions chopped
- Red pepper flakes garnish (optional)
Instructions
- In a small pot, bring water, grits, salt and pepper to a simmer on medium low heat covered with a lid. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Stir in the cheese. Season with salt and pepper to your desired taste and set aside with a lid to keep warm.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Toast the bread and butter it if desired.
- Serve the eggs and grits with toast, and grapes. Garnish with scallions and sprinkle with red pepper flakes (if using).
Nutrition
Calories: 400kcal | Carbohydrates: 40g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 353mg | Sodium: 402mg | Potassium: 331mg | Fiber: 3g | Sugar: 11g | Vitamin A: 810IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 4mg