Baked Eggs & Grits with Pancetta, Smoked Gouda & Avocado
Breakfast

Baked Eggs & Grits

with Pancetta, Smoked Gouda & Avocado

35 MIN
$19.99 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 avocado, crispy onions, and hot sauce for a variety of textures and flavors in each bite.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Baked Eggs & Grits with Pancetta, Smoked Gouda & Avocado
Title
  • 3 oz Diced Pancetta
  • 4 Pasture-Raised Eggs
  • 1 Tbsp Hot Sauce
  • 1¼ cups Polenta
  • 1 Avocado
  • ⅓ cup Crispy Onions Or Shallots
  • 2 Scallions
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Smoked Gouda Cheese
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 and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

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. Season with salt and pepper. Stir in the parmesan, sliced white bottoms of the scallions, and half the grated gouda 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 make 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 remaining grated gouda. 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 avocado, crispy onions, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. 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 and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

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. Season with salt and pepper. Stir in the parmesan, sliced white bottoms of the scallions, and half the grated gouda 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 make 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 remaining grated gouda. 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 avocado, crispy onions, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Bake the eggs & serve your dish
Browse Steps
1 of 4