2 tbsp. olive oil
1 pt. cherry tomatoes
2 cloves garlic, minced
1 cup cooking grits
8 oz. Gruyere Cheese – grated
Salt & Pepper to taste
Cook grits according to instructions, adding Gruyere cheese afterward and covering. Set aside.
In a skillet over medium heat, add 2 tbsp. olive oil. Add garlic and tomatoes, sauteeing until tomatoes begin to burst and garlic is fragrant. Remove from heat.
In a separate pan filled with simmering water, gently place four eggs at a time to poach. I drop the egg into a ladle and slowly lower into the water, letting the water surround the egg and begin to set it before I release it. Poaching should take roughly 2-3 minutes and sometimes you will need to flip the egg in the water. Remove the egg with a slotted spoon and place on a piece of bread or bun to soak up excess water. Repeat with remaining four eggs.
In a bowl, spoon 1/4 of the grits. Top with two poached eggs, tomatoes and garlic. Season with salt and pepper – serve.