Eggs Blindfolded Over Garlic-Cheddar Grits

• Grits:
• 2 1/2 cups hot cooked grits (such as Bob's Red Mill)
• 3 tablespoons shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Eggs:
• Cooking spray
• 4 large eggs, divided
• 1/2 cup ice cubes, divided
• Freshly ground black pepper (optional)
• Chopped fresh chives (optional)

1. To prepare grits, combine first 5 ingredients in a large bowl; keep warm.
2. To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs into pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired.
3. Blindfolded eggs are a short-order cook's version of poached eggs. The key is adding the ice cubes to the pan after the egg whites are set.

grits, grits, cheddar cheese, garlic, salt, freshly ground black pepper, eggs, cooking spray, eggs, freshly ground black pepper, fresh chives

Taken from www.myrecipes.com/recipe/eggs-blindfolded-cheddar-grits (may not work)