I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed like the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio
Recommended: 100 Great Ways to Use Canned Beans
VERIFIED BY Taste of Home Test Kitchen
- 2 bacon strips, coarsely chopped
- 2 cups vegetable broth
- 1/2 cup quick-cooking corn grits
- 1 cup shredded sharp cheddar cheese
- 2 ounces reduced-fat cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 cups water
- 2 teaspoons white vinegar
- 2 teaspoons curry powder
- 4 large eggs
- Additional shredded cheddar cheese, optional
- 1 to 2 tablespoons minced chives or parsley
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat.
- In a small saucepan, bring 2 cups water, vinegar and curry powder to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; with a spoon, swirl cooking water in a circle around edge of saucepan. Holding bowl close to surface, slip egg into center of swirling water. Repeat with remaining eggs, adding water if necessary.
- Poach, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Meanwhile, divide grits evenly among four bowls. Using a slotted spoon, remove eggs from water. Place one on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately. Yield: 4 servings.
Originally published as Creamy, Cheesy Grits with Curried Poached Egg in Taste of Home February/March 2018