Poached eggs with grits and tomatoes recipe


  • Yield: 4 Servings
  • Total Time: 25 Minutes


  • 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
How to Make It
  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.

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