Poached Eggs With Grits and Tomatoes
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Meanwhile, cook the grits according to the package directions. Stir in the butter. Serve the grits topped with the eggs and vegetables.
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
.
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Quick Tip
This juicy, tomatoey dish is also delicious served over slices of toasted country bread.
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