Ranch Eggs and Grits | Midwest Living
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Ranch Eggs and Grits

Ranch Eggs and Grits

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  • Makes: 4 servings
  • Start to Finish 35 mins

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Ingredients

  • 4 slices bacon
  • 1/2 cup chopped onion
  • 1/4 cup chopped green sweet pepper
  • 1 clove garlic, minced
  • 1 14 1/2 - ounce can diced tomatoes
  • 1/2 teaspoon dried marjoram, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 recipe Hominy Grits (see recipe below)
  • 8 eggs
  • 1/2 cup shredded American cheese
  • Snipped fresh parsley

Directions

  1. In a large skillet, cook bacon until crisp. Remove bacon; drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Crumble bacon; set aside.
  2. Cook onion, green pepper, and garlic in reserved bacon drippings over medium heat until vegetables are tender. Stir in undrained tomatoes, marjoram, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened.
  3. Meanwhile, prepare Hominy Grits.
  4. Break 2 eggs into a measuring cup. Carefully slide eggs into simmering tomato mixture. Repeat with remaining eggs. Cover and simmer gently for 4 to 6 minutes or until yolks are just set.
  5. Spoon hot cooked grits into the center of 4 warm serving plates, making a well in the center of each. With a slotted spoon, transfer 2 eggs into each well. Spoon some of the tomato sauce over the eggs. Sprinkle with cheese, crumbled bacon and parsley. Makes 4 servings.

Hominy Grits

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 2 tablespoons butter

Directions

  1. In a saucepan, bring water and salt to boiling. Slowly add quick-cooking grits, stirring constantly. Cook and stir until mixture boils. Reduce heat. Cook and stir for 5 to 6 minutes or until water is absorbed and mixture is thick. Stir in butter.

Nutrition Facts

(Ranch Eggs and Grits)

Servings Per Recipe 4, sodium (mg) 1395, vit. C (mg) 24, carb. (g) 40, Fat, total (g) 30, calcium (mg) 192, vit. A (RE) 237, cal. (kcal) 531, iron (mg) 4, pro. (g) 22, chol. (mg) 466, sat. fat (g) 13, fiber (g) 2

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