Grits and Eggs

For six servings, cook one cup grits in one and a half cups water and one cup whole milk with a teaspoon of salt and a tablespoon of butter. Once done, add a half cup of shredded cheese (I like Edam or Gouda). Pour into an oiled casserole or skillet to cool until just warm. Make six depressions in grits about two inches apart with the back of an oiled spoon and break an egg into each hole. Sprinkle with freshly ground black pepper and bake at 350 uncovered until eggs are how you like them (about ten minutes for hard-cooked).

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