Poached Egg with Southwestern Cheese Grits

A single serving breakfast treat this morning.  I was in the mood for a poached egg, but no English muffins in the house for Eggs Benedict.  BUT.....there are always grits in the pantry.  In less than 10 minutes, the grits were cooked and the egg was poached and I had a great comfort food breakfast.

Let's make the grits first.  And yes, I broke all the Southern Rules that I know and used quick cooking grits.  Sometimes you just have to do what you have to do.

1/2 cup water

1/4 cup whipping cream

3 T. quick cooking grits

1/8 t. salt

1/8 t. chili powder

1/4 cup shredded Mexican cheese blend

Bring the water and cream to a boil in a small saucepan over medium high heat.  Add grits, salt and chili powder.  Whisk until the grits are fully incorporated into the liquid.  Lower heat to low and cover.  The grits will be cooked in 5 minutes.  Remove from heat and stir in cheese.

While the grits are cooking, poach the egg.

Bring a small saucepan of water to a gentle simmer.  Break an egg into a small handheld strainer over a ramekin or small bowl.  Let the watery part of the white drain away.  Discard.  

Gently pour the egg and the remaining white into the simmering water.  Let the egg cook 3 - 4 minutes until the white is set but the yolk remains runny.  Carefully remove from the water with a slotted spoon and drain on a paper towel.

Spoon grits onto your serving plate and sprinkle with a little more cheese if you want.  And why would you not want a little more?  Now place the egg on top of the grits and sprinkle with a little salt, pepper and chili powder.  Enjoy!