Remember when I said I couldn’t cook eggs to save my life? Well, I’m starting to consider them my specialty. I guess practice makes perfect.
As soon as I saw this recipe in my Cooking Light mag, I knew I had to make it. What the heck are blindfolded eggs, you ask? Well, besides an adorable name, it’s a method for cooking eggs that involves using ice and steam, which results in a combo fried/poached egg. Yum and great way to make sunny-side up eggs!
Blindfolded Eggs over Cheddar Garlic Grits
serves 2 / adapted from cooking light / 6 ww pts
Here’s what I used:
- 4 eggs
- 1 ice cube, cracked in half
- cooking spray
- Salt & freshly ground black pepper
- 1/2 cup quick-cooking grits
- 2 1/4 cups water
- 2 tablespoon grated reduced fat cheddar
- 1/4 tsp garlic powder
- 2 tsp sliced scallions or chives
Here’s what I did:
- Bring the water to a boil. Add a healthy pinch of salt and “rain” in the grits while whisking constantly. Reduce heat to medium-low and immediately switch to a wooden spoon and stir frequently for about 5 minutes until thickened.
- Heat a large skillet over medium heat. Spray with cooking spray and gently crack the eggs into the pan. Season with salt and pepper and cook for about 1 minute until the whites are set a bit. Add the ice to the pan and cover the pan. Let cook for about 2 minutes until the yolks are cooked to your liking.
- While the eggs are cooking, stir the cheese and garlic powder into the grits. Season to taste and keep warm until the eggs are ready.
- Serve the eggs over top of the grits and garnish with scallion or chives.