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Title: Grits With Poached Eggs
Yield: 2 Servings

Ingredients

      2    large eggs
           Creamy Calcium Grits
           coarse salt
           freshly ground black pepper

Instructions

Fill a wide saucepan with 3 inches of water. Bring to a boil over high
heat. Reduce to a simmer. Break an egg into a small, shallow bowl or cup.
Lower the bowl with the egg just to the edge of the simmering water.
Quickly empty egg into the bubbling water. Use a spoon, if necessary, to
keep egg white together. Repeat with second egg. Simmer until yoke is just
set, about 4 minutes.

Using a slotted spoon, remove eggs. Drain on a paper towel or the heel of a
loaf of bread.

Divide grits evenly between two bowls. Place an egg in each bowl, over
grits. Season with salt and pepper, and serve immediately.

Source:
"Martha Stewart Living Television"
S(Formatted by):
"Lindell Martin on May 28, 2000"
Copyright:
"Martha Stewart"

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Per serving: 347 Calories (kcal); 6g Total Fat; (16% calories from fat);
24g Protein; 47g Carbohydrate; 222mg Cholesterol; 336mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

Contributor: Martha Stewart

Preparation Time: 0:00

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