Crawfish And Grits With Poached Eggs Recipes

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POACHED EGG OVER GRITS

The creamy smooth center of a poached egg is very soothing over hot grits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4



Poached Egg over Grits image

Steps:

  • Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
  • Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.

2 teaspoons white vinegar
1 large egg
Creamy Calcium Grits
Coarse salt and freshly ground pepper

CRAWFISH AND GRITS

Make and share this Crawfish and Grits recipe from Food.com.

Provided by Shawn C

Categories     Crawfish

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10



Crawfish and Grits image

Steps:

  • In a mixing bowl, toss the crawfish tails with salt and cayenne.
  • In a 3-quart saucepan, over medium heat, add the olive oil.
  • When the oil is hot, add the onions.
  • Season the onions with salt and cayenne.
  • Saute for 2 minutes, or until the onions are soft.
  • Add the crawfish and garlic.
  • Continue to cook for 2 minutes.
  • Add the stock and half and half to the pan.
  • Season with salt and cayenne.
  • Bring the liquid to a boil.
  • Reduce the heat to medium-low and simmer for 2 minutes.
  • Add the grits and stir constantly until they are very tender, about 10 minutes.
  • Add the cheese and stir to mix and melt it.

Nutrition Facts : Calories 332.4, Fat 16.2, SaturatedFat 8, Cholesterol 97.8, Sodium 499.2, Carbohydrate 29.8, Fiber 0.8, Sugar 1.2, Protein 16.5

1 lb peeled crawfish tail
1/2 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon chopped garlic
2 cups beef stock
3 cups half-and-half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated parmigiano-reggiano cheese

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