Rating: 3.5 stars
32 Ratings
  • 1 star values: 5
  • 2 star values: 4
  • 3 star values: 7
  • 4 star values: 4
  • 5 star values: 12
  • 32 Ratings
Dawn Perry

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
10 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

405 calories; fat 20g; saturated fat 7g; cholesterol 438mg; sodium 963mg; protein 18g; carbohydrates 40g; sugars 5g; fiber 3g; iron 4mg; calcium 96mg.
Advertisement
Advertisement