Salsa Poached Eggs And Grits Recipes

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SALSA POACHED EGGS & GRITS

Yield 4

Number Of Ingredients 16



SALSA POACHED EGGS & GRITS image

Steps:

  • Heat a large skillet over medium heat with 2 Tbsp of olive oil. Dice the onion and add it to the skillet along with the minced garlic. Cook over medium heat until the onions are soft and translucent (5-10 minutes). Once the onions are translucent, add the roasted tomatoes, tomato paste, and diced green chiles. Also stir in ½ cup of water, ¾ tsp of salt, and ½ tsp of cumin. Stir everything together and allow it to come up to a simmer over medium heat. Make four indentations in the sauce with the back of a large spoon. Crack an egg into each. Reduce the heat to low, place a lid on top of the skillet and allow the mixture to simmer while you make the grits. It should take about 10 minutes of simmering on low with a lid for the eggs to poach. In a medium pot with a lid, bring 3 cups of water to a boil over high heat. Once it reaches a rolling boil, stir in the ¾ cup of quick cooking grits and ¾ tsp salt. Reduce the heat to low, place a lid on the pot, and allow it to cook on the lowest heat setting for 5 minutes. After five minutes it should be thick. Turn off the heat and stir in the butter. Place the lid back on the pot to keep them warm until you're ready to serve. Once the eggs are done cooking, spoon some grits into a bowl and top with an egg and a spoonful or two of the tomato sauce. Add sliced fresh green onions on top.

2 Tbsp olive oil $0.24
1 medium vidalia onion $0.73
1 tsp minced garlic $0.12
1 (14 oz.) can fire roasted tomatoes $1.04
1 (4 oz.) can diced green chiles $0.56
3 oz. tomato paste $0.25
¾ tsp salt $0.05
½ tsp cumin $0.03
to taste pepper $0.02
4 large eggs $0.90
3-4 sliced green onions (optional) $0.15
GRITS
3 cups water $0.00
¾ cup quick cooking grits $0.17
¾ tsp salt $0.05
2 Tbsp butter $0.15

POACHED EGG OVER GRITS

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



Poached Egg over Grits image

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.

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

CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON

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



Cheesy Grits With Poached Eggs, Greens, and Bacon image

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.

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

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