BAKED EGGS AND GRITS

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Baked Eggs and Grits image

This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 6

Olive oil, for brushing
3/4 cup instant grits
1 cup baby arugula
1/4 cup grated cheddar (2 ounces), divided
Salt and pepper
4 large eggs

Steps:

  • Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
  • Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

Nutrition Facts : Calories 210 g, Fat 8 g, Fiber 1 g, Protein 11 g, SaturatedFat 3 g

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