Creamy, Cheesy Grits with Curried Poached Egg
I first tried curried poached eggs when I lived in Germany. They’re delicious served over cheesy grits.
—Shannon Copley, Upper Arlington, OH Prep: 20 min. • Cook: 15 min. Makes: 4 servings
2 bacon strips, coarsely chopped 2 cups vegetable broth
¹₂ cup quick-cooking corn grits 1 cup shredded sharp
cheddar cheese
2 oz. reduced-fat cream cheese ¹₄ tsp. salt
¹₄ tsp. pepper
2 to 3 cups water
2 tsp. white vinegar
2 tsp. curry powder
4 large eggs
Additional shredded cheddar cheese, optional to 2 Tbsp. minced chives or parsley 1
1. In a saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels. Discard drippings.
2. 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 the cheeses, salt and pepper; stir well. Cover and remove from heat.
3. In a saucepan, bring 2 cups water, vinegar and curry powder to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; with a spoon, swirl cooking water in a circle around edge of saucepan. Holding bowl close to surface, slip egg into center of swirling water. Repeat with remaining eggs, adding water if necessary.
4. Poach, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Divide grits among four bowls. Using a slotted spoon, remove eggs from water. Place one on top of each serving; top with chopped bacon and, if desired, extra shredded cheese. Sprinkle with chives or parsley. Serve immediately. Per serving: 316 cal., 19g fat (9g sat. fat), 228mg chol., 870mg sod., 18g carb. (2g sugars, 1g fiber), 18g pro.