Try this Baked Eggs and Grits recipe, or contribute your own.
- Carbohydrate 6.23951249997381 g
- Cholesterol 13.0378749979241 mg
- Fat 3.73983499916053 g
- Fiber 0.165000003576279 g
- Protein 6.26898999930681 g
- Saturated Fat 2.26140974972476 g
- Serving Size 1 1 serving (138g)
- Sodium 211.631018186621 mg
- Sugar 6.07451249639753 g
- Trans Fat 0.222470124899911 g
- Calories 83 calories
Step-by-step
- Preheat oven to 400 degrees.
- Spray four 8-ounce ramekins with PAM.
- Prepare grits according to package directions.
- Stir in spinach and 2 tablespoons cheddar.
- Cook until cheddar melts, about 30 seconds.
- Divide grits among dishes.
- Make a well in each, then crack an egg into each well.
- Top with bacon bits.
- Bake on a rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through.
- To serve, top with remaining 2 tablespoons cheddar and a sprinkle of freshly ground pepper.
How does the center cook through without overcooking the edges in individual ramekins? Heat retention dictates the success of baked eggs. Ramekins conduct heat aggressively from the outside in. Instant grits provide a starchy thermal buffer that protects the bottom of the egg while the oven circulates dry heat at 400 degrees Fahrenheit to set the whites.
Thermal Management in Ramekins
Portioning hot grits into greased eight-ounce ramekins creates an immediate cooking environment. Stirring fresh spinach and cheddar directly into the warm base lowers the temperature just enough before baking. Carving a deep central well forces the egg white to spread in a thin layer against the hot grits, ensuring the protein coagulates before the yolk overcooks. Placing the dishes on a rimmed baking sheet allows safe rotation at the ten-minute mark.
- Look for opaque egg whites that jiggle slightly while the yellow center remains entirely liquid.
- Substitute stone-ground cornmeal at a 1:4 ratio if instant varieties are unavailable, extending initial stovetop hydration times accordingly.
- Cool leftover baked ramekins rapidly within two hours before sealing and refrigerating for up to three days.
