HOW TO MAKE THE BEST CHEESE GRITS
HOW TO MAKE THE BEST BASTED EGGS
Eggs are always a challenge to make. Some people ask for
over easy, some ask for over medium but no one ever asks for the perfect egg
which is only obtainable every time by the process of basting.
I LOVE breakfast foods.
I've eaten breakfast at so many places I can't even remember them all.
But I can tell you no one ever makes the perfect sunny side up egg.
Only basting can give you the perfect doneness every time.
Simply cook the bottoms slightly then baste the tops to your liking.
I hope you try this recipe.
GRITS
I love grits too. I like them pretty much any why you can make them.
Use this recipe as a starter for your own version.
CHEESE GRITS SERVES 4
INGREDIENTS
3 CUPS WATER
¾ CUP GRITS (REGULAR GRITS)
2 TSP. SALT OR PER YOUR TASTE
PINCH OF BLACK PEPPER
3 TBSP. BUTTER
¾ CUP SHARP CHEDDAR CHEESE GRATED
INSTRUCTIONS
BOIL WATER
WHISK IN GRITS
ADD BUTTER AT THE 15 MINUTE MARK
SIMMER FOR 20 MINUTES
WHISK IN THE CHEESE
COVER AND REMOVE FROM HEAT
BASTED EGGS MAKES ONE SERVING
INGREDIENTS
2 JUMBO EGGS
1 TBSP. BUTTER
2 TBSP. WATER
PINCH OF SALT AND PEPPER
INSTRUCTIONS
ADD BUTTER TO A NON STICK SKILLET.
HEAT ON MEDIUM UNTIL BUTTER IS MELTED.
CAREFULLY CRACK TWO JUMBO EGGS INTO THE SKILLET THEN
COOK UNTIL THE BOTTOM WHITES START TO COOK.
AT THIS TIME ADD THE WATER AND COVER QUICKLY.
ALLOW THE STEAM TO BUILD UP.
AS SOON AS YOU START TO SEE WHITE FORMING ON TOP OF THE EGG YOKES,
THE EGGS ARE FINISHED.
SERVING INSTRUCTIONS
SERVE EGGS OVER OR NEXT TO THE GRITS. I PREFER MY EGGS ON TOP OF MY GRITS SO THE YOKE WILL
DRIP OUT AND MIX IN WITH MY GRITS.
YOU CAN SERVE IT AS YOU WISH.
A SLICE OF TOAST IS A GREAT IDEA TOO BUT YOU CAN ALSO SERVE WITH A FRESH HOT BISCUIT
OR BUTTERED RAISIN TOAST.
CHEF MIKE SANDERS
THE SANDERS’ KITCHEN