• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Black Pepper Grits with Roasted Tomatoes, Caramelized Onions, Steak, and Over Easy Eggs

As I’ve mentioned before, I’m a major egg fan. Poached, over-easy…ok, I admit it, anything with a rich, runny yolk has my heart all a-flutter. But since Matt is not much of a breakfast fan, I don’t often indulge my cravings to have breakfast for dinner. Which is a shame, because it’s easy and super fast, and it’s the perfect way to use whatever sounds good.

This dish certainly had several items that were cooked different ways, but I optimized space and still managed very little cleanup (and some leftovers). You could always use sauteed tomatoes (I just love the flavor and juiciness of the roasted), bacon, sausage, or any leftovers you had in the fridge (grits are a pretty delicious delivery system for almost anything). In the end, it may not be the prettiest thing to look at, but that doesn’t matter, because first chance I got, I smashed it all up into one, big, delicious bowl of breakfasty goodness.

Black Pepper Grits with Roasted Tomatoes, Caramelized Onions, Steak, and Over Easy Eggs

Served 1.
Leftover Potential: This amount of grits is a tad much for one person, but I liked it because I had some for breakfast the following morning.

1/2 cup grits
2 1/4 cup chicken broth
salt and pepper, to taste
1 Tbsp butter

1 cup cherry tomatoes, halved
1 Tbsp olive oil
1 small onion, thinly sliced
1 steak
2 eggs

1. In a small pot, combine the grits and broth. Bring to a simmer, and cook, stirring occasionally, until the grits are thick and have absorbed most of the liquid. Season generously with salt and pepper, and finish with a knob of butter. Keep warm.
2. Season the tomatoes with salt and pepper and roast in a 375 degree oven until slightly dried, about 15 minutes.
3. In a large skillet, heat the oil over medium heat. Add the onions, season with salt and pepper, and saute until translucent, about 4-5 minutes. Push the onions to one side of the pan.
4. Season the steak with salt and pepper and add to the empty side of the pan. Cook until both sides are nicely browned but the center is still pink (for medium rare), about 4-6 minutes per side.
5. Remove the steak and onions from the pan. Add a little more oil to the pan and crack the eggs inside. Season with salt and pepper, and cook until the whites are set. Flip the egg over itself, and continue to cook over low heat until the white is cooked through, about 2 minutes more.
6. Pile the grits into a bowl, top with the steak, tomatoes, and onions, and finish with the eggs.

One Response

  1. […] you would like something very unique, try your cooking skills with Black Peppered Grits with Roasted Tomatoes, or Shrimp and Grits with Okra and […]

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