Saturday, March 7, 2020: Baked Eggs with Tomato Cheese Grits
March 15th, 2020 by Katekoster

Today was a cold March day and I wanted something warm and cozy. Plus I wanted to use my Insta-pot (well actually it’s my mom’s, but I gave it to her) so I found a recipe for Baked Eggs + Tomato Cheese Grits in Melissa Clark’s cookbook, Comfort in an Instant.  She has a bunch of good comfort food recipes and that was just what I needed.  This didn’t exactly take an “instant” but it was very easy.  Ingredients are pretty simple: grits, cheddar cheese, chopped tomatoes, butter, olive eggs and milk or cream (or half and a half).


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The first step is to saute the grits in the Insta-pot for about 3 minutes till they are slightly brown.

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Then you add water, tomatoes, salt and pepper and cook on the high pressure for 10 minutes.  I included a photo of the actual pot to show that the controls are pretty complicated and you should definitely read the manual before you cook anything. Then you let the pressure release by itself for 10 minutes, before manually releasing the pressure (stand back because steam comes out when you manually release).


After that you set the function back to sautee and add milk (or cream), butter and the cheddar cheese. You mix that in and while still hot, crack 4 eggs into the cheesy grits (easier if you crack them into a small bowl and slide them in.  You cover the pot and let the eggs cook for 3 to 5 minutes.  (3 minutes is very runny and 5 is very firm, so I recommend 4 minutes).

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Then it’s time to serve and eat. Add a little Tabasco if you want some spice.






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