Baked Eggs and Grits

Rating: 3.09 stars
159 Ratings
  • 5 star values: 17
  • 4 star values: 28
  • 3 star values: 73
  • 2 star values: 34
  • 1 star values: 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.

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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.

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  • 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.

Reviews (2)

159 Ratings
  • 5 star values: 17
  • 4 star values: 28
  • 3 star values: 73
  • 2 star values: 34
  • 1 star values: 7
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
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