Poached Eggs With Grits and Tomatoes

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Photo by Charles Masters
Poached Eggs With Grits and Tomatoes 3.0 24 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 405 calories
    • Calories 176 calories from fat
    • 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

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.

Ingredients

  1. Check 1 pound cherry tomatoes
  2. Check 1 bunch scallions, cut into 2-inch lengths
  3. Check 1 tablespoon olive oil
  4. Check kosher salt and black pepper
  5. Check 1 tablespoon white vinegar
  6. Check 8 large eggs
  7. Check 1 cup quick-cooking grits
  8. Check 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.

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