The perfect Sunday breakfast! I saw this recipe and just had to try it because of the name alone! Until recently I had NEVER had grits…where have I been? I LOVE them! I began searching for a great cheese grits recipe to use for this recipe and came across one that claimed she had received several marriage proposals after making them, so I thought I must give it a try. They are awesome!
This may seem a little time consuming to make, but it is well worth it on a relaxing Sunday morning. Give it a try NO BULL it is a good recipe!
Eggs in Purgatory
Garlic cheese grits ( RECIPE BELOW)
4 slices of bacon
1/2 cup of coarsely chopped Vidalia or other sweet onion
1/4 cup of coarsely chopped green bell pepper
2 tablespoons of tomato paste
2 medium tomatoes, peeled and chopped( Just drop in hot water for a min and the skin falls off)
1 can of Rotel tomatoes
Salt and pepper, to taste
Preheat oven to 325 degrees.
Cut up the bacon into a cast iron skillet and cook until just about crisp. Remove and set aside, reserving the bacon drippings. Add the onion and bell pepper and cook over medium heat until softened. Stir in the tomato paste and cook, stirring constantly, for about 3 minutes. Add the chopped fresh tomato and the Rotel. Bring to a boil, reduce heat to medium low and simmer for 30 minutes.
Make a batch of cheese grits while the tomatoes are simmering and hold them over low, stirring occasionally.
Garlic Cheese Grits
4 cups low-sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt and freshly ground pepper
In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper keep warm.
Using a spoon, make 4 wells in the sauce and crack one egg into each well and sprinkle the eggs with salt and pepper. Using pot holders, carefully transfer the entire skillet into the preheated oven. Bake at 325 degrees for 10 to 15 minutes, or until yolk is set as desired. Sprinkle with shredded cheese, if desired, and return to the oven 30 seconds to 1 minute, or just until cheese is melted.
Serve over hot cheese grits sprinkle with cooked bacon serve with thick crunchy, buttery toast.