Grits and eggs is a classic southern breakfast. To amp up the savory components in this dish, we added Parmesan to the grits and poached the egg in sesame oil. We had Swiss chard in our garden, so we used that for our greens, but feel free to use spinach or another green.
Cheesy Grits with Wilted Greens and Poached Egg 4 to 6 Servings
1 quart milk
1 quart water
2 cups grits
1 stick unsalted butter, cubed, plus 2 Tbsp., divided
1 cup grated Parmesan
2 tsp. kosher salt, plus more to taste
3 Tbsp. sesame oil
1 small onion, diced
2 cloves garlic, minced
12 cups dark greens (Swiss chard, spinach or kale, etc.)
Freshly ground black pepper to taste
4 to 6 poached eggs (Recipe follows.)
• Line a sheet pan with parchment paper and lightly oil the paper. Bring the milk and water to a simmer. (Don’t let it boil over, or the milk will scald.)
• Slowly whisk in the grits and continue stirring until the mixture starts to bubble. Reduce heat to low and stir every few minutes to prevent clumping, about 15 minutes total.
• Add 1 stick butter and stir to incorporate. Add the Parmesan cheese and stir. Season with salt to taste. Pour the grits onto the lined sheet tray and refrigerate.
• Heat a wok or stockpot over high heat, then add the sesame oil and onion. Saute until the onion is translucent, 2 to 3 minutes.
• Add the garlic and stir. Then add the greens and stir to coat with oil and season with salt and pepper. Cook 2 minutes, stirring occasionally. Remove from heat and set aside.
• Remove the grits from the refrigerator. Slice the firm grits into 2- to 3-inch squares.
• In a large skillet over medium-high heat, melt 2 tablespoons butter. Fry the grits slices 2 to 3 minutes. Flip and fry 2 to 3 minutes more.
• Place 1 slice of grits on a plate. Top with a poached egg and wilted greens.
Poached Eggs 4 to 6 eggs (1 per serving)
4 to 6 tsp. sesame oil
Kosher salt and freshly ground black pepper to taste
• Bring a large pot of water to boil.
• Place a 12-by-12-inch piece of plastic wrap on a flat surface. Place 1 teaspoon sesame oil in the center of the plastic wrap and spread evenly in a small circle.
• Crack 1 egg onto the oil and season with salt and pepper. Gather the corners of the plastic wrap up in the center and twist closed, making a small plastic sack holding the egg. Knot the plastic as close to the egg as possible, removing all the air. Repeat until all the eggs are tied in plastic.
• Place the eggs into boiling water and cook exactly 4 minutes. Remove from the water and leave the eggs in the plastic until you are ready to serve.
This article appears in October 2013.