Poached Eggs With Grits and Tomatoes

Poached Eggs With Grits and Tomatoes
Charles Masters
Buttery grits help soak up the runny yolk from the poached eggs.

Get the recipe
.
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

1
pound
cherry tomatoes
1
bunch scallions, cut into 2-inch lengths
1
tablespoon
olive oil
kosher salt and black pepper
1
tablespoon
white vinegar
8
large eggs
1
cup
quick-cooking grits
2
tablespoons
unsalted butter

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes and scallions with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast until soft, 18 to 22 minutes.
  2. In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. In 2 batches, crack the eggs into the water and cook until the whites are set, 2 to 3 minutes.
  3. Meanwhile, cook the grits according to the package directions. Stir in the butter. Serve the grits topped with the eggs and vegetables.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 176
  • Fat 20 g
  • Sat Fat 7 g
  • Cholesterol 438 mg
  • Sodium 963 mg
  • Protein 18 g
  • Carbohydrate 40 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 96 mg
What does this mean? See Nutrition 101.