Breakfast · American
Cheese grits with poached eggs
Creamy Southern-style cheddar grits topped with two soft poached eggs and scallions.
- Serves
- 2
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 80 g quick grits, dry
- 350 ml water
- 150 ml semi-skimmed milk
- 40 g cheddar cheese, grated
- 10 g butter
- 4 large eggs
- 20 g scallions, thinly sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Method
Bring the water, milk and salt to a simmer in a saucepan, then whisk in the grits.
Cook over low heat for 6 to 8 minutes, stirring often, until thick and smooth.
Stir in the cheddar, butter, black pepper and cayenne, then cover and keep warm.
Poach the eggs in gently simmering water for 3 to 4 minutes, until the whites are set and the yolks are soft.
Spoon the grits into bowls, top each with two eggs and scatter over the scallions.