I’m not going to talk about Wisconsin’s loss to Cornell in the NCAA Men’s Tournament today, only because it fills me with a canyon of despair that makes the Mariana Trench look like a pothole and makes teenagers in the midst of a hormone spurt during Prom (or, the cast of Jersey Shore), seem like calm, rational human beings. So here is the situation, friends.
Instead, I will write about breakfast, because breakfast is the greatest of the meals, which includes tea, snack time, and Taco Bell’s so-called “fourth meal.”
I eat eggs like a mad(w0)man, and I generally don’t tire of it, but sometimes I want to mix it up when scrambled eggs or fried eggs or omelets don’t inspire me. I could eat a croissant or cereal, yes, or maybe a bowl of fresh fruit, but when it’s Sunday…I want eggs! And this morning I found inspiration. Leafing through my latest issue of Cooking Light I saw a recipe for “Blindfolded Eggs over Cheese Grits,” and I knew that was what I was going to eat for breakfast…at 1pm.
What are blindfolded eggs, though? I didn’t know myself, but according to the article, they are eggs that are half-fried and half-poached.
So this recipe is inspired by, but not the Cooking Light recipe, because friends, it has a good deal of cheese and a slice of bacon per serving. As it should be (so long as you eat everything in moderation, of course).