Source: Everyday Food
Yield: 4 servings
- Olive oil, for brushing
- ¾ cup instant grits
- 1 cup baby arugula
- ¼ cup grated cheddar (2 ounces), divided
- Salt and pepper
- 4 large eggs
Preheat oven to 400°. Brush four 8 ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
Divide grits among dishes. Make a well in each, the crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.
Per serving: 200 calories; 8g fat (3g saturated fat); 11g protein; 24g carbohydrates; 1g fiber.