Baked Eggs and Grits

159 Ratings
  • 5 17
  • 4 28
  • 3 73
  • 2 34
  • 1 7

This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.

Everyday Food, May 2013

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

Eggs
Versatile, protein-packed, and cheap, eggs make a meal (not just breakfast!) in minutes.

Advertisement

Reviews (2)

159 Ratings
  • 5 17
  • 4 28
  • 3 73
  • 2 34
  • 1 7
Martha Stewart Member
02/15/2017
The eggs became leathery at that high heat, so I cooked the next time for only 10 minutes. Still leathery. Now I just poach an egg, and place it on top.
Martha Stewart Member
08/30/2013
I would think that spinach would be even better to add and even more healthy? Looks delish-love grits-didn't know you were a Southern gal like I am.
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 10/27/2021