Expressing Myself with a Deluxe Grits #recipe

I promise you that this is NOT a cooking blog. There happen to be several foodie posts this month, but no, this is not a cooking blog.

This is a favorite breakfast meal of my lovely assistant and I. (Some of you may recall her from previous posts – O is for Otts and Sunday Seven Special Delivery.) What you may or may not know is that we are family. (I’m a second cousin once removed, or something like that, to her husband.) Thus, I feel I can justify calling this a family favorite.

Step by step instructions- with images!

1- Heat up some spinach. About 1/4 cup.

We like to use this frozen spinach from target.

Two little balls is the perfect amount.

It takes about two minutes in a 1000 watt microwave.

2- Put water in a pot and add a squirt of lemon juice.

  
Put an 1 1/2 inches of water into a pot. Add a squirt of

lemon juice. We use half a teaspoon in a 1 quart sauce

pot. If you use a bigger pot, you’ll need more water to

get 1 1/2 inches, so you’ll need more lemon.

3- Crack an egg into a little bowl or ramekin.

The fresher the egg is, the better this will turn out.

Also, you want you egg to be cold. As in just out

of the refrigerator.

4- Heat the water to 190F (88C).

   
Lacking a cooking thermometer?

Well, it looks like this. Mid-size bubbles in the pot

on the bottom, but no activity on the surface.

Use a slotted spoon to wipe the bubbles.

*BE READY FOR THE NEXT STEP!*

5- Add the egg to the water.

    
A few of those pesky bubbles will have reappeared.

That’s normal. Lower the egg into the water, letting

the water ease it from the ramekin. Don’t just dump

an egg into the water. It’s fragile- like an egg.

You’ll see the whites make a little cloud. (Or a big cloud, depending on how fresh and cold your egg was, and how well you did with bubble removal versus egg insert speed.)

6- Keep it at 190 F for about 4 minutes.

That isn’t as easy as it sounds. If you don’t have a thermometer, just turn it down a little bit after the egg has been in there for 30 seconds. You want the bubbles to look pretty much the same throughout the whole cooking time.

7- Grits and butter.

In the bowl with the spinach, add 2 packets of instant grits and 1/2 a tablespoon of butter.

(If you do not have instant grits, you will need to make grits. Follow the directions of whatever package you are using.)

Boil 1 cup of water. (Each packet requires 1/2 a cup, so 1/2 + 1/2 = 1 cup.)

Add the water to the grits, butter, and spinach. Give that a good stir.

8- Add meat and cheese.

        
    
We like this bacon and feta cheese.

Feel free to experiment with various

cheeses and meats though. Hey,

Thanksgiving means leftover turkey!

Give that a whirl. Or go meatless, if

that’s how you live. Whatever you like.

Give the mix a little stir.

9- Time to get the egg.

    
Hello, Beautiful! Use your

slotted spoon to gently get

the poached egg out. Let

the water drain off.

10- Top it off with the egg.

            
Place the egg on top of your

grits mixture. Serve and enjoy.

 

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