For the Grits:
2 1/2 cups hot cooked grits
3 T grated cheddar cheese
1/2 t garlic powder (recommend using fresh garlic instead)
1/2 t salt (left it out)
1/2 t freshly ground black pepper
For the Eggs:
Cooking spray (used olive oil/and a little butter)
4 large eggs, divided
1/2 C ice cubes, divided
Freshly ground black pepper (optional)
Chopped chives (optional) (didn't have any)
- To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
- To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired. (I sprinkled the eggs with another 1-2 T of grated cheese)
This recipe received mixed reviews. I thought this was okay, but nothing over-the-moon, but nobody else liked it. I'm not an egg person, so serving an egg sunny-side up over grits with a side of fresh tomatoes made it more palatable to me. I was looking for something to make besides an omelet, again--and something that was low on salt. It was agreed that there should be more cheese, and probably fresh garlic rather than powdered garlic in the grits. Top with cheese. Real cheese. Mmm. And riddle me this, why are these eggs called "blindfolded?"