Baked Grits & Eggs {with Spinach & Fresh Herbs}
Breakfast. Often a highlight of the weekend. Preparing fresh dishes when I have time to thoughtfully consider the ingredients is so rewarding. It’s my creative outlet for certain. This morning we had Baked Grits & Eggs {with Spinach & Fresh Herbs}.
I made a batch of grits, added some cheeses (Laughing Cow Light Garlic & Herb and a little shredded cheddar), then stirred in a handful of fresh spinach leaves, and some chopped fresh herbs (lemony thyme, tarragon, and sage). The grits on their own were so tasty. Not sure why I don’t add fresh spinach & herbs….always. When ready to assemble, I spooned grits into oiled ramekins, made a well in the center of each and added an egg.
The grits and eggs are baked at 400 degrees for 20 minutes until the whites are set. A final sprinkling of cheese and salt & pepper and you’re ready to enjoy this carefully thought out and freshly delivered breakfast of Baked Grits & Eggs with Spinach & Fresh Herbs.
Baked Grits & Eggs {with Spinach & Fresh Herbs}
Ingredients
- olive oil for coating dishes
- 1 cup quick grits
- 1 cup fresh spinach
- 2 Tbl. fresh herbs like lemony thyme, sage, tarragon
- 1/4 cup grated cheese like cheddar or parmesan
- 2 wedges Laughing Cow Light garlic & herb
- 1 Tbl. butter
- 4 large eggs
- salt & pepper
Instructions
- Preheat oven to 400 degrees. Brush four 8-ounce ramekins with olive oil.
- Prepare grits according to package instructions, then stir in fresh spinach & herbs, 2 Tbl. shredded cheese, 2 Laughing Cow wedges and cook until cheeses melt. Season with salt and pepper.
- Divide grits among dishes, make a well in each, then crack an egg into each well; season. Bake on a baking dish for 20 minutes or until whites are set, rotating pan once halfway through.
- To serve top with remaining shredded cheese and freshly cracked pepper.