The Perfect Morning
My perfect morning includes a French press, something good to read, and something delicious, but easy to cook for breakfast. Sometimes it's Saturday, sometimes Sunday, occasionally both, more often on vacation, but always a high point in my week.
I love to put on a little music while I grind coffee, boil water, and figure out what I can throw together for breakfast. Yesterday, I made creamy goat cheese grits topped with caramelized onions, grilled tomatoes, and a couple of sunny-side-up eggs (recipe below) then I sat down to savor my morning with the most recent edition of the New Left Review.
Creamy Goat Cheese Grits w/ Carmelized Onions & Grilled Tomatoes
Ingredients
1/4 cup grits
1 cup water
1/4 tsp salt
2 tbsp butter (separated)
1 small onion, halved and sliced thinly
1/3 cup grilled or sundried tomatoes, sliced
1/3 cup goat cheese
2 large, farm-fresh eggs
lots of freshly ground black pepper
Method
On medium, heat a skillet. Add 1 tbsp of butter and, once melted, the onions. Stir occasionally until they begin to brown, 10-15 minutes. While the onions are browning, add the salt and water to a small lidded pot and then bring the water to a boil. Slowly stir in the grits, lower heat to a simmer, and cover until the water is absorbed, roughly 12-15 minutes. Once your onions are mostly brown, add the sliced grilled tomatoes and continue to stir occasionally for an additional 2-3 minutes. Around this time, the grits should be finishing up. Remove from heat and add the second tbsp of butter, the goat cheese, and a healthy portion of black pepper (the more the better in my book). Mix thoroughly and pour onto your plate or into a large bowl. Drizzle the onions and tomatoes over these. Crack your eggs and add them to the skillet you've been using for the onions and tomatoes; it should be sufficiently greased and warmed for the eggs to cook fairly quickly (I personally like mine pretty runny). Add another twist or two of freshly ground black pepper (no such thing as too much pepper when it comes to grits), a dash of salt, and serve.
I recommend that you use a knife and fork to mix everything before eating...the yolk adds a special something to the mix.
I love to put on a little music while I grind coffee, boil water, and figure out what I can throw together for breakfast. Yesterday, I made creamy goat cheese grits topped with caramelized onions, grilled tomatoes, and a couple of sunny-side-up eggs (recipe below) then I sat down to savor my morning with the most recent edition of the New Left Review.
Creamy Goat Cheese Grits w/ Carmelized Onions & Grilled Tomatoes
Ingredients
1/4 cup grits
1 cup water
1/4 tsp salt
2 tbsp butter (separated)
1 small onion, halved and sliced thinly
1/3 cup grilled or sundried tomatoes, sliced
1/3 cup goat cheese
2 large, farm-fresh eggs
lots of freshly ground black pepper
Method
On medium, heat a skillet. Add 1 tbsp of butter and, once melted, the onions. Stir occasionally until they begin to brown, 10-15 minutes. While the onions are browning, add the salt and water to a small lidded pot and then bring the water to a boil. Slowly stir in the grits, lower heat to a simmer, and cover until the water is absorbed, roughly 12-15 minutes. Once your onions are mostly brown, add the sliced grilled tomatoes and continue to stir occasionally for an additional 2-3 minutes. Around this time, the grits should be finishing up. Remove from heat and add the second tbsp of butter, the goat cheese, and a healthy portion of black pepper (the more the better in my book). Mix thoroughly and pour onto your plate or into a large bowl. Drizzle the onions and tomatoes over these. Crack your eggs and add them to the skillet you've been using for the onions and tomatoes; it should be sufficiently greased and warmed for the eggs to cook fairly quickly (I personally like mine pretty runny). Add another twist or two of freshly ground black pepper (no such thing as too much pepper when it comes to grits), a dash of salt, and serve.
I recommend that you use a knife and fork to mix everything before eating...the yolk adds a special something to the mix.
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