Baked Eggs in Goat Cheese Grits: True Comfort Food

White casserole dish with baked eggs and grits with bacon and green grapes on the side. We have some exciting news to share with you as we launch our new website. Cape Charles House has been selected to contribute one of our favorite recipes to a new website that is being launched. Paul McGinniss was a guest of ours as he traveled from New York to the Outer Banks of North Carolina gathering information for this new endeavor. You can catch up with him at his new website however here is our submitted recipe for Baked Eggs in Goat Cheese Grits, that he is featuring on his home page. Fresh eggs, tomatoes and spinach all wrapped in velvety grits with goat cheese and baked for a “comfort food breakfast”. Let us know what you think! Just this morning Elizabeth said they were superb!


  • 2 cups quick grits (not instant grits)
  • 4 cups water
  • 2 cups Half and Half
  • 2 cups fresh baby spinach, chiffonade
  • 3 Roma tomatoes, chopped
  • ¾ cup goat cheese  
  • 4 tablespoons butter
  • 2 teaspoons garlic salt
  • 2 shakes cayenne pepper

In large pot bring water and Half and Half to boil, add grits and cook following directions on box. When thoroughly cooked add the rest of the ingredients and combine well until all the cheese and butter have been incorporated.


Spray individual ramekins with Pam and divide cooked cheese grits, filling each approximately half full. Make an indention in the middle of the grits in each ramekin with the back of a large spoon. Then crack an egg into each ramekin, pour a tablespoon of Half and Half over each egg, then a shake of garlic salt and twist of black pepper. Bake for 20 minutes in 350 oven until egg are just set. Enjoy! 

(serves 6-8)

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