Poached Eggs With Grits and Tomatoes

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

Ingredients

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.
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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