Breakfast: Baked Grits and Eggs
- olive oil, for brushing
- 3/4 cup instant grits
- 1 cup baby arugula
- 1/4 cup grated cheddar, divided
- salt and pepper
- 4 eggs
Preheat oven to 400 degrees. Brush four 8-oz ramekings with olive oil. Prepare grits according to package instructions. Stir in arugula and 2 tbs. cheddar, and cook until cheese melts, about 30 seconds. Season with salt and pepper.
Divide grits among ramekins. Make a well in each. Crack an egg into small dish and then slide into well in ramekin. Repeat for remaining 3 eggs and 3 ramekins. Season. Bake on rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes. Be sure to rotate sheet halfway through. Top with remaining cheese and a sprinkle of pepper.