Friday, December 11, 2015

Skinny and Clean: Baked Grits and Eggs

I've developed a late in life passion for grits. I never had grits in my life before one terrible hungover morning when Megan cheerfully forced them down my throat. Have some sludge, she chirped and just like that my late night discretions were gone...well the ones I could make go away were anyway...ha ha. 

When that fateful day when Checkers STOPPED SERVING BREAKFAST....I kind of gave up on the whole grits thing altogether. That is till I have visited Savannah twice this year...now I am back on the grits train...but until now I have never attempted to make them. This recipe is from Martha Stewart, of course...because who else is gonna teach me? 


Baked Grits and Eggs
serves 4 // active time: 10 min // total time: 30 min

Baby arugula adds nutrients and a peppery flavor to this dish.

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

1 Preheat oven to 400°. 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.

2 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.

per serv: 210 cal; 8 g fat (3 g sat fat); 11 g protein; 24 g carb; 1 g fiber
WW Points: 6





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