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Ingredients
- Olive oil, for brushing
- 3/4 cup instant grits
- 1 cup baby arugula or spinach
- 1/4 cup grated cheddar (2 ounces), divided
- Salt and pepper
- 4 large eggs
Preparation
Step 1
Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.