Braised Spring Vegetables with Grits, Poached Eggs, and Chives

Blargh!  I can't wait until the next two weeks are over with!  There's simply no fun to be had with law school finals.  And worse, I have to miss a friend's Royal Wedding Themed Sleepover Party tomorrow!  Man, a girl can't cut a break, except for this weekend when Todd and I went on a fancy bar crawl downtown!

The original recipe calls for mint, but I couldn't find it, so I omitted it.  If you have better luck than me,  add about two tablespoons of freshly chopped mint with the garlic.  Also, for as much fun I had watching the eggs poach, I don't think they're absolutely necessary to make this dish work.

In the interest of full disclosure, Todd tells me this recipe tastes healthy, so unfortunately it probably won't be making a reappearance around here.  He thought  it tasted a little bland,  maybe that's just because I omitted the mint (and butter and oil).  I like grits and eggs and vegetables a lot of their own, but it did come out a bit odd when all together (savory but maybe a little bland).  Apart from that, the vegetables came together nicely, and I'd make just the vegetable combo again, maybe over brown rice?

Braised Spring Vegetables with Grits, Poached Eggs, and Chives

Adapted from Fresh Food Fast, Serves 4

For the Grits

1tsp kosher salt

1.5 cups grits (white or yellow)

For the Vegetables and Poached Eggs

1 can of artichokes in brine, chopped into quarters (or, if your have time, 8 baby artichokes, trimmed and quartered)

1/2lb turnips, peeled and cut into 1-inch chunks

2 medium carrots, peeled and sliced on bias just don't hurt yourself!  chopping carrots is dangerous business)

2 bunch scallions, white and green parts chopped

2 garlic cloves

2 tablespoons all-purpose flour

2 teaspoons kosher salt

2 tablespoons white vinegar

1 bag frozen sugar snap peas

1/2lb asparagus, trimmed and sliced on bias into 1-inch pies

Freshly milled black pepper

4 large eggs

2 tablespoons finely chopped chives

1. In a pot over high heat add artichokes, turnips, carrots, and scallions and saute for 5 minutes, stirring occasionally.
2. Stir in garlic and flour and saute for 1 minute, stirring.  Add 2.5 cups water.  Raise heat to high, add salt, and bring to boil.  Reduce heat and simmer until vegetables are tender, about 15 minutes.
3. Meanwhile, prep poaching liquid for eggs!  Place a medium saucepan with 2 quarts water and vinegar over high heat.  When water reaches boil, reduce heat to maintain a steady simmer.
4. Add pea and asparagus to vegetable mixture.  Raise heat and simmer/stir for 3 minutes.  Season with pepper and salt, as desired.
5. Poach your eggs!  Crack an egg into a small bowl and gently add it to poaching liquid. Immediately repeat with remaining eggs.  Cook until eggs are set, 2-3, then turn off heat and make grits
6. Place large saucepan with 6 cups water over high heat and bring to boil.  Once boiling, add grits and salts and stir up the pot a bit.  Then reduce heat to low and stir occassionally until mixture thickens, about 7 minutes.
7. Spoons grits into bowl, tops with vegetable and then poached egg.  Springle with chives and a twist of black pepper.