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Poached Eggs With Grits and Tomatoes

Poached Eggs With Grits and Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 405Calories From Fat 176
  • Fat 20g
  • Sat Fat 7g
  • Cholesterol 438mg
  • Sodium 963mg
  • Protein 18g
  • Carbohydrate 40g
  • Sugar 5g
  • Fiber 3g
  • Iron 4mg
  • Calcium 96mg
What does this mean? See Nutrition 101 .

Quick Tip

Loaf of bread and butter
This juicy, tomatoey dish is also delicious served over slices of toasted country bread.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.