Creamy Cheesy Grits With Curried Poached Eggs Recipes

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CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS



Creamy, Cheesy Grits with Curried Poached Eggs image

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 bacon strips, coarsely chopped
2 cups vegetable broth
1/2 cup quick-cooking corn grits
1 cup shredded sharp cheddar cheese
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons white vinegar
2 teaspoons curry powder
4 large eggs
Additional shredded cheddar cheese, optional
1 to 2 tablespoons minced chives or parsley

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 19g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 870mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

CREAMY CHEESY GRITS



Creamy Cheesy Grits image

Provided by Sunny Anderson

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
3/4 cup quick grits
1 cup milk
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar

Steps:

  • In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.

CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON



Cheesy Grits With Poached Eggs, Greens, and Bacon image

Winter's answer to the grain bowl, this feels super hearty and satisfying.

Provided by Claire Saffitz

Categories     Breakfast     Bacon     Cheddar     Cheese     Egg     Chile     Chard     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

4 large eggs, room temperature
Kosher salt
1 cup white grits (not instant)
4 ounces bacon, coarsely chopped
1 Fresno or other red chile, thinly sliced into rings
1 tablespoon Sherry vinegar or red wine vinegar
1 large shallot, finely chopped
8 cups torn Swiss chard leaves (from 1 large bunch)
Freshly ground black pepper
2 tablespoons unsalted butter
6 ounces cheddar, coarsely grated

Steps:

  • Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
  • Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
  • Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
  • Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
  • Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
  • Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

POACHED EGG OVER GRITS



Poached Egg over Grits image

The creamy smooth center of a poached egg is very soothing over hot grits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

2 teaspoons white vinegar
1 large egg
Creamy Calcium Grits
Coarse salt and freshly ground pepper

Steps:

  • Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
  • Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.

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