Ingredients
- 2 bacon strips, coarsely chopped
- 2 cups vegetable broth
- 1/2 cup quick-cooking corn grits
- 1 cup shredded sharp cheddar cheese
- 2 ounces reduced-fat cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons white vinegar
- 2 teaspoons curry powder
- 4 large eggs
- Additional shredded cheddar cheese, optional
- 1 to 2 tablespoons minced chives or parsley
Preparation
Step 1
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat.
Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; one at a time, hold bowls close to surface of water, and slip eggs into water.
Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.