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Cheese, Bacon and Wheat Germ Grits with Poached Eggs


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 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
  • 4 eggs
  • ⅛ Teaspoon salt


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.