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Breakfast fit for a holliday
bayoutider bayoutider is online now
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Join Date: Oct 1999
Location: Tidefans.com
Posts: 25,736
Recipes: 53
Description:
Creamy grits, fried egg and rosemary bacon with whole wheat toast. Everything in moderation is good.
Other: Ingredients:
Time:
20 min
Difficulty:
easy
Serving Size:
breakfast for 2
  1. 1 tbsp rosemary leaves
  2. 6 slices thick cut bacon
  3. 2 1/2 cups water
  4. 1 1/2 cups whole milk
  5. 2 large eggs
  6. butter
  7. 1 cup quick cooking grits
  8. 1/4 cup grated Parmigiano Reggiano cheese
  9. salt & pepper
Preparation:
  1. If you can get Ecuadorian black pepper use it. They say the closer to the equator the hotter the pepper, I don't know if that's really true but I have some black pepper from Ecuador and it does have a little more kick and I like it on eggs and grits.
Instructions:
  1. Preheat oven to 450F
  2. Preheat skillet for eggs
  3. Bring water, milk, butter and 1/4 tsp salt to boil
  4. Sprinkle bacon with rosemary and cook in oven turning once till bacon is done as you like (12-15 min)
  5. Slowly whisk in grits then simmer slowly over medium-low heat (10-12 min) stir often.
  6. Oil or butter skillet for eggs and put whole wheat bread in toaster.
  7. Fry eggs, butter toast and drain bacon slices.
  8. Put a puddle of grits on each plate, add a pat of butter, slide the fried egg beside the grits, add 3 strips of bacon and one buttered and sliced piece of toast. Goes well with a good cup of coffee with a little milk or cream added.
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