Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Staff Writer
Cheese, Bacon and Wheat Germ Grits with Poached Eggs
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
668
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
  • 4 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.

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.

Nutritional Facts

Total Fat
34g
53%
Sugar
2g
N/A
Saturated Fat
12g
61%
Cholesterol
1092mg
100%
Protein
50g
99%
Carbs
37g
12%
Vitamin A
495µg
55%
Vitamin B12
3µg
46%
Vitamin B6
0.7mg
37.3%
Vitamin D
6µg
1%
Vitamin E
3mg
16%
Vitamin K
1µg
2%
Calcium
262mg
26%
Fiber
3g
11%
Folate (food)
175µg
N/A
Folate equivalent (total)
262µg
65%
Folic acid
51µg
N/A
Iron
7mg
38%
Magnesium
75mg
19%
Monounsaturated
12g
N/A
Niacin (B3)
5mg
23%
Phosphorus
804mg
100%
Polyunsaturated
7g
N/A
Potassium
724mg
21%
Riboflavin (B2)
2mg
93%
Sodium
782mg
33%
Thiamin (B1)
0.9mg
59.6%
Trans
0.3g
N/A
Zinc
6mg
38%

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