Grits and Eggs

You’re probably going to hear some dingaling tell you this can be done in a cookie tin, but it can’t.

For six servings, pour a quart of cooked grits seasoned and flavored as you see fit into an oiled casserole or skillet to cool until just warm. Then make six deep depressions in the grits with the back of an oiled spoon, and ease an egg into each hole.

Bake at 350 uncovered until eggs have firmed to your likeness, in my experience a good twenty minutes for hard-cooked, which I’ve rarely done, if ever.

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