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).
Blindfolded Eggs over Cheesy Garlic Grits
- 2 1/4 cups water
- 1/2 cup old fashioned grits
- 1/2 teaspoon of salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 4 Eggs
- 1/2 teaspoon oil (or use cooking spray)
- 2 large ice cubes
- Salt and pepper to taste
- 4 slices of bacon
- Diced red onion
- Bring water to a boil and add the grits. Slowly stir and reduce heat to medium-low. Cook for 12-14 minutes, stirring occasionally until thickened.
- Add cheese, garlic powder, salt, and pepper and stir well until cheese completely melts. Set aside.
- Heat a medium-sized skillet over medium heat and break the eggs into the pan. Let the eggs cook for about a minute, or until the whites set. Drop in the ice cubes and cover, cooking for another 2 minutes until the eggs are done to your liking.
- Plate grits into 4 plates. Top with eggs. Garnish with crumbled bacon, onions, chives, etc., as so desired.
Now that I’ve posted the recipe, here’s my honest disclosure: I probably used closer to 2/3 of a cup of cheese, but that’s because I like it cheesy, and you can always add more, but it’s a lot harder to subtract. Also, I cooked up some bacon and fried the eggs in the bacon grease. If you want to be less gluttonous, I would recommend using a smidge of oil or using cooking spray. And while I love my food I’m not always classy about it. When I finished taking this picture of the dish I went directly to the fridge and squeezed a swirl of ketchup all over the top of the eggs. Mmm!