No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Poached Eggs with Bacon Grits and Wilted Spinach

  • Servings: 6
Poached Eggs with Bacon Grits and Wilted Spinach

Source: Martha Stewart Living, June 2006


  • 13 slices bacon
  • 2 cups whole milk, plus more if needed
  • 1 cup white-corn grits
  • Coarse salt
  • 2 ounces cream cheese
  • 1 tablespoon unsalted butter
  • Freshly ground pepper
  • 4 garlic cloves, thinly sliced
  • 12 ounces baby spinach
  • 6 large eggs


  1. Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.

  2. Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.

  3. Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.

  4. Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)

Reviews (0)

Related Topics