Cheese, Bacon and Wheat Germ Grits with Poached Eggs | Kretschmer Wheat Germ
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Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Nutrition Facts

Serving Size: 1 cup grits and 1 egg (375g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 220mg 73%
  • Sodium 530mg 22%
  • Potassium 290mg 8%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 2g 8%
  • Sugars 1g
  • Protein 20g
  • Vitamin A 10% Vitamin C 0%
  • Calcium 15% Iron 10%
  • Vitamin E 15% Thiamin 6%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 10%

For a Southern classic with a twist, we’ve added some wheat germ to this hearty dish. Serve these grits with a mixed green salad or fruit salad for a delicious brunch, lunch or even dinner.

Serves 4

4 cups water plus additional for poaching eggs

1 cup 5-minute or quick stone-ground yellow grits

4 ounces Canadian bacon, preferably uncured

1/2 cup grated sharp cheddar cheese

4 eggs

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

In medium saucepan, bring 4 cups water to a boil. Gradually whisk in grits. Cover and cook over low heat, whisking often, until grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from pan and dice. Stir bacon into the finished grits along with wheat germ and cheddar cheese. Set aside, covering the pot to keep warm.

To poach eggs, fill large skillet halfway with water and bring water to a boil. Crack 4 eggs into small individual bowls. Reduce heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs approximately 3 minutes or until desired yolk consistency. Remove from pot with a slotted spoon and place on large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

Recipe Type: 

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