Have you figured out that I’m all about easy food in the summer time? Easy and as fresh as possible, that’s my jam. Since we started getting heirloom cherry tomatoes out of the garden, I’ve been caprese crazy. With hubby and I both back to work now that the school year is on the horizon, it’s basically a coin toss as to who’s going to cook dinner. Last week, I was craving fried eggs (I crave things NOW, can you imagine how awful that will get when I’m preggo someday?!), and fried eggs and grits are one of my favorite combos, but I wanted something fresh to balance out the delicious richness, so to the garden I went. Then, this idea came to me: why not combine two of my favorite things, the flavors of caprese and breakfast eggs?!
Here’s what you’ll need:
-1 cup fresh basil
-as many cherry tomatoes as you care to use, quartered
-3 c water
-3/4 c grits
The Miller light really enhances the cooking process, but isn’t technically an ingredient. Also, our beer standards have really dropped this summer. We got cheap.
Start by chiffonading the basil. I talked about the chiffonade in my last post, but here’s what it actually looks like:
Roll the basil leaves together as tightly as you can.
Slice thinly down the length, creating delicious basil-ey strips.
Hubby insisted on an action shot. After he corrected my knife skills a few times. Side-note: I have all my fingers.
Meanwhile, get those grits going. Bring water to a boil, salt, and whisk in grits. Return to boil, then simmer for 5-6 minutes, or until grits are soft.
Heat 2 T EVOO in a frying pan, and add tomatoes. Season with salt and pepper, and cook over medium until blistered. I wanted to have more tomatoes than that, but I made do with what was actually ripe.
When both grits and tomatoes are cooked, toss tomatoes into grits along with 1 T butter and 1/4 cup of grated parm. Mix well, until creamy. If you want more cheese, add more cheese. This is the perfect time to experiment and toss in anything that sounds good to you.
Mix in about half the basil and stir to combine. The rest should be set aside for garnish.
Husband was in charge of making fried eggs to top off our bowls of grits. He made them in the same pan that I cooked the tomatoes in, so that they would pick up some of that flavor and extra oil.
Serve yourself a big heap of grits, top with a fresh fried egg, season to taste, and sprinkle a little extra basil on top. And enjoy!
You could really add in so many things to this recipe. Other ingredients we thought would be good? Mushrooms, chicken sausage, mozzarella (I would have used it but didn’t have any), shrimp, spinach…I could go on. And if you don’t like fried eggs, make a scramble with the tomatoes and top the grits with it. Eggs are so versatile. I could probably eat them every day and not get tired of them. I hardly EVER order sweet breakfast items when we are out to eat, because EGGGGGGGGGGS.
I hope you enjoy as much as I did!
Question of the day: Are you as obsessed with the basil/tomato combo as I am? Is there another flavor profile you’re addicted to? Talk to me!