Awesome. Try this with steel cut oats. The oats can be cooked well ahead and refrigerated for future use. Steel cut oats have a great chewy texture and go great with savory dishes. Forget about sweet mushy rolled oats. You will be surprised. Love your videos Sarah!
You're right, 20 minutes does seem long. That's what the recipe said, but you should check starting at 10 or 12 minutes. the thing is, you definitely want the whites set, it's a fine line when baking eggs. But remember, too, that the ramekins insulate a little, so it probably takes awhile for them to even start cooking. xs
As a southerner, the biggest mistake I see being made is exactly what I saw her do- cook “quick” grits in the pan for the 5 minutes like it says on the package. *NO~ minimum of 15-20 mins* If you was makin polenta, which is grits, you cook it longer so it’s the same here and you do t want to bite into gritty bits! You want soft and creamy. You’ll need more water than the package says for this too and it’s okay to add as you cook if you see it needs more. And yup- even if you’re gonna bake an egg in it- still Gotta make them tender
Gorgeous! I've had grits in the pantry for ages, but being from Salt Lake, I've had no idea what to do with them! Now I have a recipe that looks easy and delicious.
For you guys who are asking about grits: Grits are coarsely ground corn kernels that are boiled in water. It was originally from the Native Americans. People in the U.S., especially in the South, may usually eat it for breakfast.
as always, delicious yet simple. my family ways grits and eggs every weekend. it's like my treat after having oatmeal during the week. but we've never baked them together. I will try this this morning. looks great! (crumbled bacon on top, shhh) :-)
I tried baking it for 20 minutes, but the eggs were too hard and leathery. So, I took it down to 10. The eggs were better, but still had a leathery skin. I gave up. Now I follow the recipe, but plop a poached egg on top at the end, sprinkling it with a bit more grated cheese.
I had the same problem...The eggs were harder than hard boiled. I tried cutting the cooking time in half like you did, but then I had runny whites. I think the answer might be to really lower the heat and keep checking them. I had the same problem with a recipe called 'eggs la swiss' where the ramekin is semi filled with grated swiss, making a hole in the center so the cheese covers the bottom and sides. I drop an egg in, salt and pepper, then add a couple of tablespoons of cream over the top as the recipe calls for. I'm beginning to wonder if it's just impossible to cook eggs in an oven and have the yolks turn out runny the way I like them in eggs benedict.
Hey Sarah, I'm a huge fan! I was hoping you could do a week of appetizers for parties. Something along the lines of bacon wrapped scallops and delicatessen cheese plates. Something fancy lol btw you should do a video cookbook! I would so buy it! Also, I tried looking for a cookbook for you but I couldn't find one.
But grits are white corn. Polenta is yellow corn. People all over the world eat grits/polenta, including Africans, Central Asians and Western Chinese. Turkish cuisine mixes lots of fresh cheese and sweet butter in it.
I wish you would have shown breaking into the yolk. 20 minutes seems like a lot of baking time for an egg on hot grits at 400 degrees. But, I will trust you because you have led me astray yet.
Awesome. Try this with steel cut oats. The oats can be cooked well ahead and refrigerated for future use. Steel cut oats have a great chewy texture and go great with savory dishes. Forget about sweet mushy rolled oats. You will be surprised. Love your videos Sarah!
Or nice chunky salsa on top to the side. Thanks for this.
You're right, 20 minutes does seem long. That's what the recipe said, but you should check starting at 10 or 12 minutes. the thing is, you definitely want the whites set, it's a fine line when baking eggs. But remember, too, that the ramekins insulate a little, so it probably takes awhile for them to even start cooking. xs
As a southerner, the biggest mistake I see being made is exactly what I saw her do- cook “quick” grits in the pan for the 5 minutes like it says on the package. *NO~ minimum of 15-20 mins*
If you was makin polenta, which is grits, you cook it longer so it’s the same here and you do t want to bite into gritty bits! You want soft and creamy.
You’ll need more water than the package says for this too and it’s okay to add as you cook if you see it needs more.
And yup- even if you’re gonna bake an egg in it- still
Gotta make them tender
I love grits, I love grits more then anything!
R U black?
this looks wonderful
Gorgeous! I've had grits in the pantry for ages, but being from Salt Lake, I've had no idea what to do with them! Now I have a recipe that looks easy and delicious.
This looks absolutely delicious
For you guys who are asking about grits: Grits are coarsely ground corn kernels that are boiled in water. It was originally from the Native Americans. People in the U.S., especially in the South, may usually eat it for breakfast.
Mmmmmm........ delicious meal.
Looks delish can't wait to try !
as always, delicious yet simple. my family ways grits and eggs every weekend. it's like my treat after having oatmeal during the week. but we've never baked them together. I will try this this morning. looks great! (crumbled bacon on top, shhh) :-)
what's a good alternative for grits?
I agree though, not breakfast, but brunch, lunch or dinner with a salad.
I’m a total fan.
Is it ok, to use oatmeal instead of grits?
I tried baking it for 20 minutes, but the eggs were too hard and leathery. So, I took it down to 10. The eggs were better, but still had a leathery skin. I gave up. Now I follow the recipe, but plop a poached egg on top at the end, sprinkling it with a bit more grated cheese.
I had the same problem...The eggs were harder than hard boiled. I tried cutting the cooking time in half like you did, but then I had runny whites. I think the answer might be to really lower the heat and keep checking them. I had the same problem with a recipe called 'eggs la swiss' where the ramekin is semi filled with grated swiss, making a hole in the center so the cheese covers the bottom and sides. I drop an egg in, salt and pepper, then add a couple of tablespoons of cream over the top as the recipe calls for. I'm beginning to wonder if it's just impossible to cook eggs in an oven and have the yolks turn out runny the way I like them in eggs benedict.
What does gritz taste like...???
can i use cow liver instead of eggs
Cut up some ham and tossed in a bit of finely chopped red onion. PDG!
What are grits?
Yum
What are grits please
a.k.a. polenta or cornmeal : )
Thanks for telling me
you're very welcome : )
I'm going to try this with stone ground grits made in the microwave.
yummmmmm
Hey Sarah, I'm a huge fan! I was hoping you could do a week of appetizers for parties. Something along the lines of bacon wrapped scallops and delicatessen cheese plates. Something fancy lol btw you should do a video cookbook! I would so buy it! Also, I tried looking for a cookbook for you but I couldn't find one.
Coarsely ground cornmeal. Aka polenta.
But grits are white corn. Polenta is yellow corn. People all over the world eat grits/polenta, including Africans, Central Asians and Western Chinese. Turkish cuisine mixes lots of fresh cheese and sweet butter in it.
It is so good an sad an sick
Yumm
I don' know what is grits
YEAAAAAAAH BUUUUUUDDYYYYY
I once asked that exact question in a diner outside of St. Louis, the waitress responded: Grits is grits.
You had meet at grits!
From you*
Make them for me this weekend? :)
I wish you would have shown breaking into the yolk. 20 minutes seems like a lot of baking time for an egg on hot grits at 400 degrees. But, I will trust you because you have led me astray yet.
*me
Oh god if you make me eat this for breackfast I'm gonna throw up cause I only drink milk and coffe ...but it would be great forlunch sarah thank again
Mmmmmm
Who in the heck has ramicans?
I do.
I just make a single serving of this in the microwave. takes 2.5 minutes. lol
sorry, my family always eats grits...
This a fuckin mess