Grits, eggs with bacon or sausage was a Sunday morning favorite when I was growing up. Grits known for its mark on Southern Cuisine is not just for breakfast anymore, it is now served for lunch and dinner with shrimp, or lobster. So the next time you want to impress your Sunday Brunch guest, try my recipe for Grits and Eggs. Just the right portion full of creamy cream cheese and topped with egg, crispy bacon and a little onion flavor from chopped chives. Enjoy
Ingredients
- 3/4 cup Quick - 5
minute Grits
- 2 tbsp Unsalted
Butter
- 4 ounces Cream
Cheese 1/3 Less Fat
- 1/4 cup Fat Free
Milk
- 2 Slices Bacon
- 4 eggs
- 1 tsp of Chopped
Chives
- 1/4 cup Cheddar Cheese, grated
Steps
- Preheat oven to 350
degrees and prepare 4 ramekins with butter flavored or regular cooking
spray.
- Cook Grits
according to package directions for about 5 minutes until nice and
creamy. Then add butter, cream
cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes,
remove from heat.
- Microwave on high,
bacon for 2 - 3 minutes or until crispy and golden brown. Remove and let drain on paper towel than
chop into small pieces, and then set aside.
- Place grits in
prepared ramekins, filling each ramekin about half. Then crack one egg
over each ramekin filled with grits.
Be careful not to break the yolks, season with salt and pepper to
taste. Top with chives, cover with
aluminum foil, place ramekins on baking sheet, place in oven and let bake
for about 15 minutes or until egg whites are set and yolk is firm.
- Remove from oven
and top each dish with Triple Cheddar cheese and chop bacon. Serve with
toast, or toasted English Muffins.
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