SOUTHERN GRITS AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
- Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
- Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
- Serve the grits with the vegetables and eggs. Top with the scallion greens.
Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
- Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
FLAT TOP GRILLED BURGERS WITH FRIED EGGS
The flat top grill is the best way to cook a burger. These are simple to make and delicious! The fried egg adds an extra bit of richness and the flour makes an excellent crust. Add whatever other toppings you choose.
Provided by friday980
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Cook bacon on the flat top grill over medium heat until browned and crispy, about 10 minutes.
- Meanwhile, mix ground chuck, onion powder, garlic powder, salt, and pepper together with your hands. Divide into 3 portions and roll into balls.
- Remove bacon from the flat top and increase heat to medium-high.
- Pour flour onto a plate and roll burgers around in the flour until well coated. Pour 1 tablespoon oil onto the hot grill.
- Place 1 of the burgers onto the oiled flat top and press down firmly until it forms a patty, about 1/2-inch thick; repeat for other 2 burgers. Cook until browned, 4 to 5 minutes. Use a firm, metal spatula to flip patties in order to scrape up all of the crust. Continue to cook until browned and no longer pink, 4 to 5 minutes more. An instant-read thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees C).
- Reduce heat to medium and add remaining oil. Crack eggs onto the grill. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Assemble burgers in the buns with American cheese, bacon, and egg.
Nutrition Facts : Calories 875.2 calories, Carbohydrate 40.1 g, Cholesterol 327.7 mg, Fat 55.2 g, Fiber 1.9 g, Protein 52 g, SaturatedFat 18.8 g, Sodium 2024.4 mg, Sugar 1.1 g
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