Eggs blindfolded over garlic-cheddar grits recipe
Blindfolded eggs are a short-order cook’s version of poached eggs. The Garlic-Cheddar Grits in this recipe make a divine bed for the perfectly cooked eggs.
This was only my 2nd time using grits and both my husband and I loved the outcome. The grits were flavorful (don't skip out on the powdered garlic) and the eggs were perfectly poached. This would make a delicious brunch but we made it for dinner with a few slices of crusty bread for dipping into the egg.
Ingredients:
Grits
- 2 1/2 cups hot cooked grits
- 3 tablespoons grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Eggs
- Cooking spray
- 4 large eggs, divided
- 1/2 cup ice cubes, divided
- Freshly ground black pepper (optional)
- Chopped chives (optional)
Preparation:
1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
2. To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired.