Cheesy Grits With Poached Eggs, Greens, And Bacon

Name: Cheesy Grits With Poached Eggs, Greens, And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, room temperature; Kosher salt; 1 cup white grits (not instant); 4 ounces bacon, coarsely chopped; 1 Fresno or other red chile, thinly sliced into rings; 1 tablespoon Sherry vinegar or red wine vinegar; 1 large shallot, finely chopped; 8 cups torn Swiss chard leaves (from 1 large bunch); Freshly ground black pepper; 2 tablespoons unsalted butter; 6 ounces cheddar, coarsely grated

Servings: persons

4 large eggs, room temperature
Kosher salt
1 cup white grits (not instant)
4 ounces bacon, coarsely chopped
1 Fresno or other red chile, thinly sliced into rings
1 tablespoon Sherry vinegar or red wine vinegar
1 large shallot, finely chopped
8 cups torn Swiss chard leaves (from 1 large bunch)
Freshly ground black pepper
2 tablespoons unsalted butter
6 ounces cheddar, coarsely grated

1
Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
2
Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
3
Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
4
Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
5
Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
6
Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, room temperature, Kosher salt, 1 cup white grits (not instant), 4 ounces bacon, coarsely chopped, and more.

Yes, Cheesy Grits With Poached Eggs, Greens, And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!