Cascading Kitchen notes:
This is one of our favorite springtime/early summer breakfasts when the long winter is past and the salad greens are plentiful.
Take the summer challenge and find out how many veggies you can work into a breakfast.
In addition to this breakfast combo you can also cool and store the grits in a large 9×13 pan. Cut out a square when ready to pan fry. Top w/ marinated veggies and you have a great snack.
Grits, Greens ‘n Eggs
Bring to boil
- 6 C Water
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
2 cups of Bob’s Organic Grits –stirring as you add it to the boiling water.
Turn temp down to simmer and cook until soft, about 10-15 min. The more you stir the creamier it gets. (I normally don’t have time for that so I just stir the bottom intermittently so it doesn’t burn.)
Once it’s cooked
Stir in the braised greens (Braised Greens recipe)
as many as you think it will hold depending on the eaters in your household. It could easily hold 2 lbs of greens-braised.
Pour into an oiled bread pan and allow to cool.
Store in the refrigerator.
slice slabs 1/2inch thick and pan fry in a small amount of olive oil until toasted. Slowly for about 5 min. on each side.
In the mean time toss a few salad greens with your favorite vinaigrette and place on your plate.
Cook an egg or two- poached is our favorite but fried works too.
Once the grits are well toasted place on top of the salad. Top the grits with your egg.