Poached Egg and Grits

Poached Egg and GritsFor me, breakfast is the hardest meal of the day. I struggle trying to find something that will keep me full until Lunch but that is easy/quick. So every morning I wake up and eat the same thing because it fits those criteria. Are any of you like this too?

This morning I had some extra time and decided to go back to one of my old staples – Poached Egg and Grits. After taking my food sensitivity test I discovered that I was sensitive to eggs. I cut them out of my diet for 6+ months and now I can tolerate them in small doses. Eggs in baked goods are easy for me to tolerate but if I’m careful for the rest of the day I can eat a whole egg.

My mom gave me a sign several years ago that adequately sums up my love for eggs and grits.

Man cannot live on eggs alone, have some grits!

Even though I don’t eat eggs every day now, this sign still sits in my kitchen to remind me of my favorite breakfast. I hope you give it a try!

Poached Egg and Grits
Serves: 1 serving
  • 1 egg
  • 2 T instant grits
  • ½ C water
  • salt and pepper
  1. Fill small saucepan with water. Bring to a boil
  2. With a spoon, swirl water.
  3. Crack egg into water, turn stove down to simmer and cook for 2-4 minutes.
  4. While cooking, measure grits and water into microwave bowl.
  5. Microwave for 2-3 minutes, stirring periodically.
  6. Place egg on top of grits, season with salt and pepper.
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.


If you have a corn allergy/sensitivity you can always eat a poached egg on a slice of crusty dutch oven bread or an avocado.


Products we use:

What’s your favorite breakfast?