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Spinach and corn grits with poached eggs

Spinach-garlic grits with poached eggs

4
Points®
Total Time
36 min
Prep
10 min
Cook
26 min
Serves
4
Difficulty
Easy
There are few breakfasts better than a poached egg, broken with the luscious yolk cascading over a plate of grits. This dish is further elevated by the addition of neufchatel and yogurt, making the grits extra creamy. Savory spinach and corn bring some vibrant color and added veggies to the plate. Although this is a quick recipe, coming to the table in around 30 minutes, you can get a jump start by making the grits ahead: Prepare as directed through Step 3 and transfer the grits to a microwavable container; cool and refrigerate overnight or up to 2 days. Reheat in the microwave on High until hot, 1 to 2 minutes.

Ingredients

Water

2½ cup(s)

Table salt

¼ tsp

Uncooked white corn grits

½ cup(s), quick-cooking

Olive oil

2 tsp

Garlic

2 clove(s), minced

Spinach

3 cup(s), coarsely chopped

Frozen corn

¾ cup(s), thawed

Reduced fat cream cheese (neufchâtel)

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Black pepper

⅛ tsp

Apple cider vinegar

2 tsp

Egg

4 large egg(s)

Instructions

  1. Combine water and salt in large saucepan; bring to boil over medium-high heat. Slowly pour in grits in thin, steady stream, stirring constantly. Reduce heat and cook, covered, stirring often, until grits are softened and creamy, about 15 minutes.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add spinach and corn and cook, stirring frequently, until spinach is wilted, 1–2 minutes.
  3. Add spinach mixture, cream cheese, yogurt, and pepper to grits; stir until well blended. Cover and keep warm.
  4. Fill another large skillet half full with water and bring to boil over high heat. Add vinegar and reduce heat until water is simmering. Carefully break eggs into water. Simmer until whites are opaque and yolks are set, 3–4 minutes.
  5. Divide grits mixture evenly among 4 shallow serving bowls. Using slotted spoon, top each serving of grits with an egg. Sprinkle with more salt and pepper if desired and serve at once.
  6. Serving size: ¾ cup grits and 1 egg

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