Baked Eggs and Grits
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 10 to 15 minutes
Servings: 12
Ingredients
- 3 cups chicken broth
- 2 cups water
- 1½ cups quick-cooking grits
- 1 (4-ounce) package goat cheese
- 2 cups shredded cheddar cheese
- 1 (4-ounce) jar diced pimentos, drained, plus some for garnish
- 2 tablespoons chopped parsley, plus some for garnish
- 12 large eggs,
Directions
Preheat oven to 400º. Spray 12 (1-cup) ramekins with nonstick cooking spray.
Combine broth and 2 cups water in a large saucepan. Bring to a boil over high heat. Reduce heat, and whisk in grits. Cook, stirring often, for 5 minutes or until thickened. Remove from heat; stir in cheeses, stirring until cheeses melt and mixture is smooth. Stir in diced pimento and parsley. Cool grits for 15 minutes. Divide grits among ramekins. Using the back of a spoon, press grits toward sides to make an indentation. Add 1 egg to each ramekin. Place ramekins on a baking sheet.
Bake for 10 to 15 minutes or until eggs reach desired degree of doneness. Garnish with pimento and parsley, if desired.