I LOVE poached eggs and cheesy grits – it’s super easy to make and so delicious. I made this breakfast for a few friends in our Coachella fun house in Palm Desert a few weeks ago. Coachella was epic this year, looking forward to many more with the same group of friends! Grits have a Native American origin that is common in the south – I’m exploring that side of my heritage and learning more about it all the time in my family lineage, so to keep that energy going I’m learning to prepare some of the food indigenous to the culture. This is one of my favorite ways to enjoy cheesy grits – I was inspired by my trip to Esalen which is located on sacred native american ground and feel the influence here.
- Free-range organic, vegetarian, cage free - HAPPY EGGS – POSITIVE ENERGY EXCHANGE to you!
- Cheese of your choice – I used a vintage aged cheddar
- Grits – organic, gluten free
Bring water to a boil, then lower the heat until it is no longer boiling but piping hot. Add one or two teaspoons of vinegar to the water depending on the size of your pot. I would say one teaspoon for every 6 cups of water. The vinegar will help the egg whites congeal – I use rice vinegar but distilled white vinegar also works beautifully. Allow the egg to cook up to 3 mins – occasionally stirring the water to prevent the egg from sticking to the bottom. Lift the egg with a slotted spoon and be sure to get all the vinegar water off the egg before serving.
I place the egg in a small cup so it’s easier to drop the egg into the hot water. First, take a spoon and create a swirl in the water, then gently pour the egg into the center. Let it sit in the swirling water for 20 – 30 secs before you try to move it. Let the heat from the water start to cook the egg whites to form around the yolk.
- 4 Cups Water
- 1 Cup, Grits (organic white or yellow ground)
- 1/2 Teaspoon freshly cracked black pepper
- 5 oz, Sharp Cheddar, grated fresh or shredded
Boil the water, add in the grits, season with salt and pepper. Turn the heat down to a simmer and whisk the grits until the mixture starts to thicken. Allow to cook for 10 – 15 mins once you have the consistency you want, then add the cheese and stir to combine.
Serve the poached egg on top of the hot cheesy grits and ENJOY!