Poached eggs with grits and tomatoes recipe

Ingredients

• 1 pound cherry tomatoes
• 1 bunch scallions, cut into 2-inch lengths
• 1 tablespoon olive oil
• Kosher salt and black pepper
• 1 tablespoon white vinegar
• 8 large eggs
• 1 cup quick-cooking grits
• 2 tablespoons unsalted butter

1. Toss the tomatoes and scallions with the oil on a rimmed baking sheet; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast at 400°F until soft, 18 to 22 minutes.
2. Add the vinegar to a large skillet of barely simmering water. Crack the eggs into the water in 2 batches and cook until the whites are set, 2 to 3 minutes.
3. Cook the grits according to the package directions. Stir in the butter. Serve the grits topped with the eggs and vegetables.