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Baked Grits & Eggs with Spinach & Fresh Herbs

Breakfast.  Often a highlight of the weekend.  Preparing fresh dishes when I have time to thoughtfully consider the ingredients is so rewarding.  It’s my creative outlet for certain.  This morning we had Baked Grits & Eggs {with Spinach & Fresh Herbs}.

Baked Grits & Eggs with Spinach & Fresh Herbs

I made a batch of grits, added some cheeses (Laughing Cow Light Garlic & Herb and a little shredded cheddar), then stirred in a handful of fresh spinach leaves, and some chopped fresh herbs (lemony thyme, tarragon, and sage).  The grits on their own were so tasty.  Not sure why I don’t add fresh spinach & herbs….always.  When ready to assemble, I spooned grits into oiled ramekins, made a well in the center of each and added an egg.

Baked Grits & Eggs with Spinach & Fresh Herbs

The grits and eggs are baked at 400 degrees for 20 minutes until the whites are set.  A final sprinkling of cheese and salt & pepper and you’re ready to enjoy this carefully thought out and freshly delivered breakfast of Baked Grits & Eggs with Spinach & Fresh Herbs.

Baked Grits & Eggs {with Spinach & Fresh Herbs}
Cook time
Total time
Recipe type: Breakfast, Brunch
Serves: 4
  • olive oil for coating dishes
  • 1 cup quick grits
  • 1 cup fresh spinach
  • 2 Tbl. fresh herbs (like lemony thyme, sage, tarragon)
  • ¼ cup grated cheese (like cheddar or parmesan)
  • 2 wedges Laughing Cow Light garlic & herb
  • 1 Tbl. butter
  • 4 large eggs
  • salt & pepper
  1. Preheat oven to 400 degrees. Brush four 8-ounce ramekins with olive oil.
  2. Prepare grits according to package instructions, then stir in fresh spinach & herbs, 2 Tbl. shredded cheese, 2 Laughing Cow wedges and cook until cheeses melt. Season with salt and pepper.
  3. Divide grits among dishes, make a well in each, then crack an egg into each well; season. Bake on a baking dish for 20 minutes or until whites are set, rotating pan once halfway through.
  4. To serve top with remaining shredded cheese and freshly cracked pepper.



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