Poached Eggs over Organic Grits

by Dan Sauer

Ingredients

  • Grits:
  • 4 cups water
  • 1 cup corn grits (we use organic Bob’s Red Mill)
  • 1/4 cup Parmesan cheese
  • 1 Tbsp. butter
  • 1 Tbsp. cream cheese
  • salt & pepper, to taste
  • Mixed Greens with Shiitake Mushrooms:
  • 1/2 lb mixed greens
  • 1/2 lb shiitake Mushrooms, sliced
  • 2 Tbsp. vegetable oil
  • 2 tsp. balsamic vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 cup extra virgin olive oil
  • salt & pepper, to taste
  • Poached Eggs:
  • 4 fresh eggs
  • 1 tsp. white wine vinegar shallow saucepan with cover slotted spoon
Poached Eggs over Organic Grits

Sybil Teles

Grits: In a saucepan bring water to a rolling boil. Stir grits into the boiling water and when water returns to a boil, reduce heat to a simmer. Cook over low heat for 15 to 20 minutes, stirring occasionally. When grits start to thicken, add butter, cheeses and season to taste.


Mixed Greens with Shiitake Mushrooms: Heat the vegetable oil in sauté pan till hot. Add mushrooms, season with salt and pepper. Cook until brown and crispy. Set aside and keep warm. In a bowl whisk the balsamic vinegar and mustard together, slowly drizzle the olive oil while whisking. Toss the greens with the mushrooms and vinaigrette.


Poached Eggs: First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add the vinegar to the water. The vinegar will help the egg whites to congeal more easily. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. Repeat that step with each egg. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked. Carefully lift eggs out of pan with a slotted spoon.

Spoon warm polenta onto a plate, place the dressed greens on top and then the eggs.