Baked Eggs With Cheesy Grits & Collards Recipe

"These are really simple and pretty quick to prepare; also, they are absolutely delicious. Now, I take advantage of quick cooking grits (which take no time); and, collards from the freezer section. They are cleaned, chopped; and, blanched - so, it is a perfect shortcut. I first saw this on a friends blog; but, also, she credited 'Everyday Food.' I didn't change too much; but, I think it is really worth passing alone. My friend also adds a few small diced cherry tomatoes to her collards. I haven't made it that way yet ... but, she swears by it - and, I think it would be really good."

Step by Step Method

Step 1

Grits ... Note: First, simply follow the package directions to prepare the grits. I have found that directions can vary slightly for different brands, so just check. Also, I like to use 1/2 milk and 1/2 water; or you could use all chicken broth too. The broth will give you a bit more flavor; but, the milk will give you creamier grits. Personally, I like the milk/water mix best. Again, follow the grits/liquid ratio on the package.

Step 2

Once the grits are done; remove from the stove, stir in the cheese; and, season with salt and pepper. Cover, and set to the side.

Step 3

Collards ... Another quick and easy component of the dish. I use the frozen collards; and, there are many brands available. They are cleaned, chopped, and blanched; ready to use. Just make sure they are completely thawed; and patted dry.

Step 4

Add the olive oil to a small saute pan; and bring to medium to medium high heat. Add the shallots, garlic, and red pepper flakes; and stir until everything is combined. Then, add the collards, a pinch of salt and pepper; and, stir to combine. Now, I like to reduce the heat to medium heat, and cover. Now, if your pan seems a bit dry ... I add just a splash (maybe 2-3 tablespoons) of chicken broth; or even water. Just make sure to stir them often; and, cook 5-7 minutes until tender. Once the collards are done, add to the grits; and, stir to combine.

Step 5

Individual Dishes ... Now, I use small 8-9 oz gratin dishes; but, you can always use 1 large casserole dish if necessary. Season the 4 dishes with a non-stick spray; then, divide the grits between the dishes.

Step 6

Eggs ... Using a spoon, make a well in the center of the grits and collards, in each dish. Then, crack an egg in a separate small dish; and, then gently add the egg into each well. Season the egg with salt and pepper.

Step 7

Bake ... And the 4 dishes to a sheet pan; then, bake in a 400 degree oven, on the middle shelf. Bake 15 minutes; then, sprinkle the remaining cheese around the yolk. By then, the whites should of set. Finish cooking another 5-7 minutes; just until the yolk is done how you like it. I like a nice runny yolk.

Step 8

Serve and ENJOY! ... First, garnish with chopped chives. Then, serve each person their own individual dish; and, make sure to serve hot sauce on the table. It is must for me. A grilled ham steak would make the perfect side dish. Good southern comfort food. Optional: As I mentioned, my girl friend adds chopped tomatoes to her collards which would be very good.