Baked Eggs and Grits

Preheat oven to 400°F. Smear three 1-cup size ramekins with butter so that the eggs won’t stick. Okay, so it won’t stick too much. I mean really, some of it is going to stick. Those of you stuck with dish washing duty know I am right.

Boil the water and salt in a small saucepan. Then slowly pour the grits into the water in a steady stream, whisking constantly. Cook for about 5 minutes (you only have to whisk occasionally—I don’t want to tire you out too much) until thick and creamy. I made mine too loose the first time, so don’t be shy. So let the grits cook to a nice, thick consistency. When done remove from heat.

Add whatever yummy leftovers you have from the fridge (I used cherry tomatoes, cooked sausage, cheese and herbs) in any quantity you desire—within reason though). Leave a little of the cheese to the side to add as a topping after it’s cooked for a while. Add salt and pepper to taste.

Pour the grits into the ramekins. Make a well in the center and break an egg over the top. Place the ramekins on a cookie sheet and place in the preheated oven for about 10-15 minutes, depending on how much you like your egg cooked. Remember, the egg will continue to cook after it is removed from the oven, so be brave like Pocahontas and take it out a moment earlier than your gut says. You will be happy you did.

Remove it from the oven. Sprinkle the reserved cheese over the top and place back in the oven to melt it for about a minute. Remove from the oven and let the ramekins cool for a bit ’cause they are boiling hot.

Serve. Cheap. Easy. And delicious. A definite “do again.”