we ate too many coffee cake muffins for breakfast this week. we needed something savory. and here it is, breakfast grits and eggs.
Breakfast Grits and Eggs
Recipe type: Breakfast
Serves: 2
Ingredients
- ½ cup cornmeal
- 1 cup soy milk
- ½ cup water
- 1 tablespoon olive oil
- ½ green pepper, roughly chopped
- 2 eggs
- salt and pepper to taste
Instructions
- In a pot, combine corn meal and milk. Over medium heat, stir continuously until milk is absorbed. Add in water, as needed, until texture is smooth. Add salt and pepper to taste.
- Meanwhile, heat olive oil in a small pan. Cook peppers for 6-7 minutes, until soft. Remove peppers from pan and crack eggs into pan.
- Cover with a lid, leaving the heat on low. Cook for 2-5 minutes, depending on how runny you want your yolk.
- Pile the egg on top of the peppers on top of the grits. Savory breakfast it is.
[…] Breakfast grits and eggs […]
writes Farmer's Market & CSA Series {Week 12} - Things I Made TodayNo, you are wrong to use corn meal. Grits are ground dried hominy – not simply ground corn. Try this recipe.
Make grits. however you like – plain, ham, bacon, cheese.
When soft and ready to seve maintain a low simmer.
Crack egg(s) on top while using a spoon to draw grits away from the egg allowing it to be deeper, rather than flat. Transferring from a pot to a pre-warmed 10″ pan allows for more eggs is an option.
Re-Cover the pot for 4 min for a soft yolk and slightly longer for more well done.
Residual heat and the low stove temp will cook the egg.
Allowing it to set will result in a more cooked egg.
Serve.
If you like runny yolks this is an excellent way to serve eggs with minimal clean up. I suppose you could finish this under a broiler; but I have not done that. You could also dress with grated cheese, green ionions, or whatever you like.
writes MARK SEE