Monday, January 12, 2015

Italian Simmered Eggs


My boyfriend and I are pretty obsessed with breakfast, usually at 2 in the afternoon. I'm especially partial to my breakfast sandwiches, but every once and awhile, I like to change it up a little bit. 
I made some home made marinara sauce about a week ago that needed to be used up, and this was my solution. The result is cheesy and delicious eggs baked in marinara sauce! Yummy!

Italian Simmered Eggs

Ingredients:
1 cup marinara sauce
4 eggs
1/4 cup skim milk
3 small fresh mozzarella balls, quartered
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1/2 tsp. Italian seasoning
Toasted bread for dipping 

Directions:
1. Preheat oven to 425. Pour sauce in to oven-safe dish or pan. For individual portions, divide evenly in two ramekins. 
2. Top with eggs, milk, cheese, salt, pepper, and seasoning. Bake 10-15 minutes or until whites of eggs are cooked throughly. 
3. Serve with toasted bread and enjoy!


Sunday, January 4, 2015

Jalapeño, Jack & Bacon Breakfast Grits


Grits are one of those foods that can be completely disgusting or simply amazing. It's all in the way they are prepared. Luckily, working at a BBQ restaurant for 4 years gave me exposure to some delicious cheddar grits, and I have always been a fan. 
My boyfriend was reluctant to try this, as he has only tried the slimy, tasteless version. I promised him that he would like my recipe, I mean, how could he not? My grits have cheese, bacon, and jalapeños. That's a winning combination. Is decided to top it all off with a fried egg, and it was amazing! The yolk combined with the spice of the peppers, the salt of the bacon, and the richness of the cheese is simply amazing! 

Jalapeño, Jack & Bacon Breakfast Grits

Ingredients:
8 slices thick-cut bacon, diced
2 small or 1 large jalapeño, seeded and diced
1 cup skimmed milk
3 cups low sodium chicken broth 
1 1/2 cups hot water
1/2 cups corn grits/polenta
1 tsp. salt
2 cups reduced fat shredded Colby Jack cheese, divided
4 eggs
1/4 cup green onions, sliced (for garnish)

Directions:
1. In large sauté pan or cast iron, add bacon and jalapeños. Cook over medium heat until bacon is crispy. 
2. Remove from heat, transfer bacon and peppers on to plate with paper towel. Pat with towel to remove grease. Drain grease from pan and set aside. 
3. In large sauce pan, add milk, chicken broth and water. Bring to a boil and slowly add the grits and stir with whisk. Reduce heat and continue simmering 5-7 minutes or until grits have thickened, stirring frequently. 
4. In the mean time, fry eggs in frypan used for cooking bacon. I prefer mine sunny-side up, but cook eggs however you like them. Remove eggs from pan and set aside. 
5. Once grits reach desired consistency, add salt, bacon, jalapeños and half of the cheese. 
6. Transfer to fry pan, top with remaining cheese and broil in oven 2-3 minutes to melt cheese.  
7. Top with green onions, spoon evenly in to four bowls and top each with 1 fried egg. Enjoy!