Gruyere Grits with Poached Eggs, Tomatoes and Garlic

By Ross Sveback, March 14, 2010

2 tbsp. olive oil
1 pt. cherry tomatoes
2 cloves garlic, minced
8 eggs
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.

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