Eggs Blindfolded Over Garlic-Cheddar Grits

Eggs Blindfolded Over Garlic-Cheddar Grits
Many grits lovers say the most flavorful variety is stone-ground yellow grits, which will also take longer to cook (but can be worth the wait). Take your pick before preparing this recipe: Stone-ground grits are more coarse than regular grits; instant grits have been precooked and dehydrated.



  • 2 1/2 cups hot cooked grits
  • 3 tablespoons grated cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Cooking spray
  • 4 large eggs, divided
  • 1/2 cup ice cubes, divided
  • Freshly ground black pepper (optional)
  • Chopped chives (optional)


  1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
  2. To prepare eggs, heat a small skillet over medium heat.
  3. Coat pan with cooking spray.
  4. Break 2 eggs in pan; cook 1 minute or until whites are set.
  5. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done.
  6. Remove from pan.
  7. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits.
  8. Garnish with black pepper and chives, if desired.

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