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Tuesday, May 21, 2013

Baked Spinach and Grits with Eggs

I wasn't really sure what to call this, or how to describe it. It started out when I saw this recipe in a magazine: 

But chard at the store didn't look all that great, so I was going to substitute spinach. And I needed to make a smaller batch, because there was only two of us. Then, we went out for dinner at Butcher and the Boar the other night, and we brought home some of their cheesy grits, and I wanted to use those up, so I tossed those into the mix. I have to say, this was really delicious, and extremely rich. I know you won't always have leftover cheesy grits sitting around, so I have given instructions on how to replicate that. But honestly, baked eggs and grits ? Who knew ? 

Baked Spinach with Grits and Eggs
3 cloves garlic, minced 
1 small onion, thinly sliced 
2 tablespoons olive oil 
8 cups fresh spinach 
1/2 cup cream 
1/2 cup instant grits (or 3/4 cup leftover cheesy grits) 
1/2 teaspoon salt 
1/2 teaspoon pepper 
1/4-1/2 teaspoon sriracha (depending on taste) 
4 eggs, at room temperature
1/4 cup shredded cheddar cheese
Preheat oven to 400. Spray an 8 by 8 pan with non-stick spray. In a large saute pan, warm olive oil and add onion and garlic. Saute until translucent, then add spinach. Continue to stir until spinach is wilted, approximately 5 minutes. Add cream and grits, and cook for an additional 5 minutes until thick. Stir in spices, and remove from heat. Pour into prepared pan. Make 4 small holes in the spinach mixture, and gently slide eggs into the holes.  Top with shredded cheddar cheese. Salt and pepper to taste. Place pan in the oven, and bake for 15 minutes until eggs are just barely set. Remove from oven and let rest for 5 minutes before serving. Eggs will continue to cook as it rests. 

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