Eggs Baked in Grits Cups
Sautéed Spinach and Grape Tomatoes
Ingredients
- 1½ cups stone-ground grits
- 2 green onions, chopped
- 3 Tbsp chopped fresh flat-leaf parsley
- 12 large eggs
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Cook grits according to package directions. Add onions and parsley; stir well.
- Spoon grits into 6 (10-oz) ramekins coated with cooking spray. Make indentations in grits using back of a spoon; break 2 eggs into each indentation, and sprinkle with salt and pepper.
- Place ramekins in a shallow baking dish. Add water to baking dish to reach halfway up sides of ramekins.
- Bake 15 minutes or until eggs are cooked to desired doneness.
Side Dish Ingredients
- 1 pint grape tomatoes
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp honey (or use agave nectar)
- 1 Tbsp vegan balsamic vinegar
- 2 (10-oz) pkg baby spinach
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté tomatoes in hot oil in a large nonstick skillet over medium-high heat until they begin to burst; add garlic, honey, and vinegar. Cook 1 minute.
- Gradually add spinach, and cook just until wilted. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
286
|
87
|
373
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 33 | 12 | 45 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 338 | 277 | 615 |
Plant Based Meal Plan
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