Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs
Staff Writer
Cheese, Bacon and Wheat Germ Grits with Poached Eggs
Kretschmer
Cheese, Bacon and Wheat Germ Grits with Poached Eggs

For a Southern classic with a twist, Kretschmer has 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.

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4
Servings
214
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Cups  water plus additional for poaching eggs
  • 1  Cup  5-minute or quick-cooking stone-ground yellow grits
  • 4  Ounces  Canadian bacon, preferably uncured
  • ½  Cup  grated sharp Cheddar cheese
  • ¼  Cup  wheat germ, such as Kretschmer Original Toasted
  • eggs
  • ⅛  Teaspoon  salt

Directions

In a medium saucepan, bring 4 cups water to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until the 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 the pan and dice. Stir the bacon into the finished grits along with the cheese and wheat germ. Set aside, covering the pot to keep it warm.

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

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
19mg
6%
Carbohydrate, by difference
32g
25%
Protein
13g
28%
Vitamin A, RAE
260µg
37%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
194mg
19%
Choline, total
40mg
9%
Fiber, total dietary
4g
16%
Folate, total
103µg
26%
Iron, Fe
15mg
83%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
248mg
35%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
490mg
33%
Thiamin
1mg
91%
Water
226g
8%
Zinc, Zn
2mg
25%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

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