Cheesy grits with poached eggs, greens, and bacon from Bon Appétit Magazine, February 2016: The Winter Comfort Issue (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar.

  • clcorbi on January 19, 2017

    We really didn't follow this recipe closely at all--used it more as a template--but enjoyed the final result! I subbed roasted carrots and broccoli for the greens, used my own pickled jalapeños rather than fast-pickling a pepper, and fried the eggs rather than poached them. This makes for a very rich dinner, but is tasty, and next time I'd add even more pickled jalapeño than I did this time.

  • twoyolks on May 15, 2016

    This was really good even if it's a bit simple. The quickly pickled chiles put it over the top. The vinegar contrasts well with the richness of the other ingredients.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.