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A Farmtastic Journey

Through the Heart of America  TM

A Farmtastic Journey

Through the Heart of America  TM

Recipe from the Road:

Carol Evans from Cape Charles House in Cape Charles, Virginia just sent us this recipe for Baked Eggs in Goat Cheese Grits!

Cape Charles House

Bed and Breakfast

645 Tazewell Avenue Cape Charles, Virginia 23310




Cheese Grits

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.



(serves 6-8)

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!


"We love buying local!  Fresh eggs, tomatoes and spinach all wrapped in velvety grits with goat cheese and baked for a “comfort food” breakfast!", Carol Evans


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