Tuesday, January 22, 2013

The Heron's Crispy Eggs with Cheesy Jalapeno Grits

Cheesy Jalapeno Grits:

2 cups milk
2 cups heavy cream
2 cups water
1 stem spring garlic, minced
2-3 roasted peeled, skinned and diced jalapeno peppers
1 cup fine ground cornmeal
|1 cup shredded cheddar cheese

Bring milk, heavy cream, and water to simmer on stove. Add garlic and jalapeno peppers.

When simmering, add cornmeal and cook for 3-5 minutes.

Add 1 cup shredded cheddar cheese.

Serve immediately with Crispy Eggs (see recipe below).


Crispy Eggs:

2 tablespoons butter
Bread crumbs
2 eggs, farm fresh

Put butter in nonstick pan. Let butter begin to brown.

Add layer of bread crumbs in pan. When bread crumbs start to brown, add eggs on top.

Cook eggs low and slow for 5 minutes then serve on top of grits.

Serves 1

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