Best 7 Grits And Eggs With Piperade Recipes

SOUTHERN GRITS AND EGGS

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

GRIDDLED ASPARAGUS, PIPERADE, POACHED EGGS, AND GRITS

Steps:

• In a medium saucepan, combine the chicken stock, butter, and sea salt to taste, and bring to a boil over high heat. Whisk in the grits and stir for 1 minute with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 20 minutes or until they are tender. Finish the grits with the cream, add more sea salt to taste, and stir well. Cover to keep warm. (I use the waxed paper from a stick of butter for this, placed butter side down over the grits so they don't develop an unseemly crust.)
• Meanwhile, in a medium saucepan combine 2 tablespoons of the olive oil and the garlic. Slowly cook the garlic over medium-low heat, making sure not to allow any color to develop, for about 5 minutes. Add the shallots, bell peppers, and a few pinches of sea salt. Cook for 12 minutes or until tender. Add the tomatoes, bay leaves, and Espelette pepper. Continue to cook for 15 more minutes or until the consistency is much like a thick soup. Finish with the sherry vinegar and sea salt to taste, and cover and set aside to keep warm. Remove the bay leaves prior to serving.
• Place a large cast-iron sauté pan over medium-high heat. In a mixing bowl, toss the asparagus, the remaining tablespoon of olive oil, and a few pinches of sea salt. When the pan is giving off a light smoke, place the asparagus in the hot pan and cook for 2 minutes. Turn the asparagus over and cook for an additional 2 minutes. The asparagus should have good, even char marks all around and be crisp-tender. Remove from the heat.
• Spoon the grits evenly onto 4 plates. Place a poached egg on each plate, and arrange the griddled asparagus and pipérade over the top.

BAKED EGGS AND GRITS

Steps:

• Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
• Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

CHEDDAR AND EGG GRITS

Steps:

• Preheat oven to 350 degrees. In a 3-quart saucepan, bring water to a boil; add coarse salt. Stir in quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 5 to 7 minutes. Remove from heat.
• Stir in unsalted butter, cut into small pieces, and 1 3/4 cups shredded cheddar cheese until melted.
• In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.
• Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with 1/2 cup coarsely grated cheddar cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

EGGS BAKED IN PIPéRADE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
• Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
• Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.

EGGS PIPERADE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers and garlic; saute 5 minutes.
• Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• Uncover, and cook 1 minute or until liquid almost evaporates.
• Gently stir in eggs; cover, and cook 3 minutes or until set.
• Garnish with parsley, if desired.
• Cut into wedges.