- 1/4 cup quick grits (If you are increasing the recipe, standard grits would be great. But for one, the quick variety is just fine)
- 1 cup water (lower PPV) or half water and half nonfat or low fat milk
- 1 Laughing Cow low fat cheese wedge, Swiss cheese flavor
- Kosher salt and Trader Joe’s Everyday Seasoning, or regular old black pepper
- 1 tsp olive oil, or cooking spray (again, you can save a WW Point here)
- 1 TBS-ish onion, rough chopped (cut off a chunk and chop it up – you want it rustic, so don’t be fussy about uniform sized pieces)
- 1 big handful of baby spinach leaves, torn (see above about the rustic bit…. Leave in a couple of whole leaves for interest)
- 1 large egg – Farm fresh if you have access. (If not, pop the extra buck and get the best darned eggs you can. Seriously, you buy eggs by the dozen. Do the math.)
- Make the cheese grits
- Bring the liquid, salt, and pepper or TJ Seasoning to a boil in a small sauce pan. (Watch it carefully if you include the milk; it may boil over if you don’t)
- Sprinkle the grits into the briskly boiling liquid, stir and lower the heat. Cook by the instructions on the package until creamy and tender.
- When the grits are done, add the wedge of cheese. Stir until melted and combined.
- Cover and keep warm on the lowest possible flame
Cook the eggs
- Coat a non-stick pan with the oil or spray with the cooking spray
- Sauté the onion until soft; add the spinach and a little salt and cook until just getting soft. Make a “well” (or a divot, for the golfers in the crowd) in the mixture.
- Crack the egg and place it into the indentation in the spinach.
- Lower the heat, cover the pan and be patient until it cooks to the doneness of your liking.
- When the eggs are done, put the grits in the center of a small plate, top with the egg and spinach, sprinkle with pepper, and….