How many times have I posted a variation on poached eggs on grits? Not a hundred, but at least twice! I guess this makes post number three on the topic. And why have you not run off to buy your very own packet of grits as a result? There's no excuse. You know If I've posted about a thing more than once it's gotta be good, but 3 times now. Come on. Get off your duff. Get some grits. Besides. How easy is it to whip up some grits and poached eggs? Too easy. You can have breaky on the table in 15 minutes and because, at least in Canada, grits are trendy and happening, people will think you're a culinary star.
Deadly simple and fantastically delicious poached eggs with feta and dill on grits
Serves 4
- 1/2 cup quick grits
- 2 + 1/4 cups water
- 1/2 teaspoon salt
- 4 eggs
- 3/4 cup crumbled creamy bulgarian feta
- 1/3 cup chopped fresh dill
- cracked pepper
Combine grits and water in saucepan. Add a bit of salt an pepper and a little dab of butter if you'd like. Bring to the boil, then cover and simmer over low heat for 5 -10 minutes, stirring occasionally until done. Turn heat off, cover and set aside. Poach eggs following these directions.
Mix feta, dill and pepper together.
Place a mound of grits on each plate. Top with a poached egg and top the whole thing with feta mixture. That's it.
Ha! Grits is totally on my to-buy list as soon as I find them! :)
Posted by: Anne | June 14, 2006 at 10:09 AM
Sounds yummy Lynette. I'm ready to get off my duff and get some grits already. Where did you find them in Edmonton?
Posted by: Pat Barford | June 14, 2006 at 02:27 PM