I’ve been craving creamy grits and runny yellow eggs and have hit on the perfect way to get them – poach the eggs in the grits as they finish cooking.
Don’t they just look delicious?
I think this would be the perfect hangover cure but, even without overindulging, they are very, very good.
Eggs Poached in Grits
1 ½ cups milk
½ cup water
1 tablespoon butter
6 tablespoons grits (NOT Instant)
1 cup grated cheddar cheese
Bring the milk, water, salt and butter to a boil. Whisk in the grits and continue to stir to get rid of any lumps. Cover and cook on low for 10 minutes. Stir well before adding in the cheddar cheese. Continue to stir until the cheese is melted and fully incorporated.
Crack the 4 eggs into the grits and replace the cover. Poach for 6-10 minutes depending on how well done you want the yolks.
Gently remove grits and eggs to serve.