Filed under: Breakfast, Food and Recipes | Tags: balsamic vinegar, cheese grits, eggs, fried eggs, fruit salad, grits
I’ve been really big into breakfast lately…I want it almost around the clock. So, of course, that’s what I set out to do this morning: make breakfast. Armed with a cup of coffee and a recipe I had been dying to make, I set off.
In the recent issue of Cooking Light, March 2010, there’s a recipe for sunny side up eggs and garlic cheddar grits. I had been eyeing it for quite some time, so that’s what I set off making. If you don’t like runny, oozy eggs, let them cook slightly longer than the recipe calls for. But, like Nigella Lawson, I become giddy at the thought of an oozy egg. There’s something just so comforting and rich about the yolk, especially when it is mixed with these garlic cheddar grits. It is truely satisfying.
Earlier in the week, I made a delicious fruit salad for work morning breakfasts that I think would pair nicely with the egg dish. It would help cut through the richness of the cheesy grits and egg combo.
Hope you enjoy these recipes and have a fabulous weekend!
Eggs Blindfolded over Garlic Cheddar Grits
Recipe Courtesy of Cooking Light, March 2010 Issue
This recipe originally makes 4 servings, with 2/3 cup grits and 1 egg as a serving size. However, I’m a two egg kind of girl. Only offering one sunny side up egg is a tease, and I would want another. So I stuck to the same portion size of the grits, refrigerated the leftovers so I can have this same meal again, but quicker, later, and served myself up two eggs. I found the chives or green onions definitely optional, as it overwhelmed the subtle egg and grit combo.
2 1/2 cups hot cooked grits (use the cooking instructions on the side of the box)
3 tbsp grated sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp of salt
1/2 tsp fresh ground pepper
2 large eggs, divided
1/4 cup ice cubes
Fresh ground black pepper
Chopped chives or green onions (optional)
1. To prepare the grits, combine grits, cheddar, garlic powder, salt, and 1/2 tsp of pepper in a large bowl and keep warm.
2. To prepare the eggs, place a small nonstick skillet over medium heat. Coat the pan with cooking spray. Break two eggs in the pan, and cook one minute, or until the whites are set. Add 1/4 cup ice cubes to the pan, cover with a lid, and cook two minutes, or until the eggs are done (yolk will still be runny, cook longer if you don’t like this part). Remove pan from the heat.
3. On a plate, place grits in the middle. Top with eggs, chives or green onions if using, and a slight small crack of freshly ground black pepper.
Balsalmic Fruit Salad
Recipe courtesy of Patricia Wells, friend of Ina Garten
1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint rasperries
1 tbsp good balsalmic vinegar
1/4 cup sugar
Combine all ingredients and cover. Refrigerate 30 minutes to one hour. Garnish with mint.
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