Baked Eggs & Goat Cheese Grits with Pancetta & Mushroom Duxelles
Breakfast

Baked Eggs & Goat Cheese Grits

with Pancetta & Mushroom Duxelles

35 MIN
$23.99 4 Servings
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From the Test Kitchen

For a delicious, comforting breakfast, you'll nestle eggs into a rich, creamy base of cheesy grits and pancetta before baking in the oven. You'll finish it off with toppings of earthy mushroom duxelles, crispy onions, and pickled peppers for a variety of textures and flavors in each bite.
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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Baked Eggs & Goat Cheese Grits with Pancetta & Mushroom Duxelles
Title
  • 3 oz Diced Pancetta
  • 4 Pasture-Raised Eggs
  • 1¼ cups Polenta
  • 2 oz Goat Cheese
  • 1 bunch Chives
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Crispy Onions
  • 1½ Tbsps Mushroom Duxelles
  • ½ oz Pickled Peppadew Peppers
  • 1 oz Garlic & Herb Flavored Butter
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot with 4 cups of water; add a big pinch of salt. Cover and heat to boiling on high. Wash, dry, and thinly slice the chives. Thinly slice the peppers.

Bake the pancetta
2 Bake the pancetta

Add the pancetta in an even layer to a 9-inch by 13-inch ceramic or metal baking dish. Bake 7 to 9 minutes, or until slightly crispy and cooked through. Leaving the oven on, remove from the oven.

Make the grits
3 Make the grits

Meanwhile, add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking constantly to prevent lumps from forming, 3 to 5 minutes, or until thickened. Turn off the heat. Add the butter, parmesan, and half the goat cheese (crumbling before adding); season with salt and pepper. Stir until melted and combined. Taste, then season with salt and pepper if desired.

Bake the eggs & serve your dish
4 Bake the eggs & serve your dish

Add the grits to the baking dish of baked pancetta (carefully, as the oil may splatter); gently stir to combine and spread into an even layer. Using the back of a spoon, create 4 shallow wells in the grits. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the mushroom duxelles and remaining goat cheese (crumbling before adding). Bake 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes. Serve the baked eggs and grits topped with the sliced chives, sliced peppers, and crispy onions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot with 4 cups of water; add a big pinch of salt. Cover and heat to boiling on high. Wash, dry, and thinly slice the chives. Thinly slice the peppers.

2 Bake the pancetta

Add the pancetta in an even layer to a 9-inch by 13-inch ceramic or metal baking dish. Bake 7 to 9 minutes, or until slightly crispy and cooked through. Leaving the oven on, remove from the oven.

Bake the pancetta
Make the grits
3 Make the grits

Meanwhile, add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking constantly to prevent lumps from forming, 3 to 5 minutes, or until thickened. Turn off the heat. Add the butter, parmesan, and half the goat cheese (crumbling before adding); season with salt and pepper. Stir until melted and combined. Taste, then season with salt and pepper if desired.

4 Bake the eggs & serve your dish

Add the grits to the baking dish of baked pancetta (carefully, as the oil may splatter); gently stir to combine and spread into an even layer. Using the back of a spoon, create 4 shallow wells in the grits. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the mushroom duxelles and remaining goat cheese (crumbling before adding). Bake 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes. Serve the baked eggs and grits topped with the sliced chives, sliced peppers, and crispy onions. Enjoy!

Bake the eggs & serve your dish
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