Friday, April 15, 2011

April 15, 2011: Southwestern Baked Eggs and Grits

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I’m not a traditional breakfast person. Cereal I can do without. Scrambled eggs – my husband’s favorite – don’t do much for me. I prefer my breakfast foods encased in a tortilla or as a sandwich, or even in the form of a casserole, like this dish.

I made up the recipe based on a couple others I wanted to combine. One was for grits with poached eggs nestled in the middle and the other was for plain baked eggs. Of course, I have to add a bit of southwestern kick to just about anything I cook so the result is this somewhat spicy, somewhat southern concoction.

Southwestern Baked Eggs and Grits

1 package instant grits
1 t. butter
¼ cup cubed Velveeta cheese (about 1 fairly thick slice)
½ t. garlic salt
2 eggs
1 – 2 T. chopped jalapenos
1 green onion, finely chopped
2 T. sour cream
1 t. fresh cilantro (or ½ t. dried)
¼ cup coarse sourdough breadcrumbs* (recipe follows)

Preheat oven to 375 degrees.

Prepare the grits as directed on the package. While still hot, add the cheese, butter, and garlic salt. Spread in the bottom of a small greased ramekin or ovenproof dish (an oval, shallow dish works best for cooking the eggs evenly). Carefully crack the two eggs over the top. Sprinkle the jalapenos and onion over the top. Stir the cilantro into the sour cream and daub it over the eggs.

Bake for five minutes; remove and sprinkled with bread crumbs. Bake for another two to five minutes (total baking time will depend on the dish you are using; watch it carefully). Eggs should be jiggly but not completely set. Let the dish rest for a couple minutes to continue cooking the eggs until over easy consistency.

This recipe serves one hungry person or could be split between two light eaters.

Sourdough Breadcrumbs

Tear a portion of sourdough bread loaf into one-quarter inch pieces. Place on a baking sheet. Sprinkle with olive oil and kosher salt. Bake in a 350 degree oven for about 10 minutes, or until lightly crisp.

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