Categories: Breakfast Dishes

Ingredients

• 6 packets (0.8 oz. size) instant grits
• 3 cups boiling water
• 2 Tbsp. butter or margarine
• 6 Tbsp. half-and-half, light cream or milk
• 6 eggs
• Parsley sprigs

Directions

1. Preheat oven to 350 degrees. Pour instant grits into six ungreased 10 oz. custard cups or oven-proof ramekins.

2. Add 1/2 cup boiling water to each, stirring to blend well. Place 1 tsp. butter in center of each, pushing into grits to make a well.

3. Pour a tablespoon of cream around outer edge of each custard cup. top each with an egg. Place custard cups on cookie sheet. Bake 20 to 25 minutes, or until egg is soft-cooked, Garnish withy parsley sprigs if desired.

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