Baked Eggs and Grits
This is a light and satisfying take on a Southern specialty, without butter or bacon. Baby arugula adds nutrients and a peppery flavor to this dish.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, March 2013
- Olive oil, for brushing
- 3/4 cup instant grits
- 1 cup baby arugula
- 1/4 cup grated cheddar (2 ounces), divided
- Salt and pepper
- 4 large eggs
Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.
Versatile, protein-packed, and cheap, eggs make a meal (not just breakfast!) in minutes.