GRITS AND EGGS WITH PIPERADE
When someone cuts into the yolk of this poached egg, it's just stunningly beautiful. The egg is perfect, the sauce is just full of wonderful, Spanish flavors, and the grits? Oh, the grits are just right.
Provided by Hugh Acheson
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
- For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
- Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
- Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
- Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.
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Rishu Yadav
[email protected]This dish is a great way to use up leftover grits and eggs. It's also a great way to get your kids to eat their vegetables. The piperade is a delicious and healthy way to add some color and flavor to your breakfast.
Luna Love
[email protected]I'm not a big fan of grits, but this recipe changed my mind. The piperade was the perfect complement to the creamy grits and eggs. I'll definitely be making this again.
Alamin Vai Officials
[email protected]This dish was a bit too bland for me. I think next time I'll add some more spices to the piperade.
rezwan samadani
[email protected]I've made this dish several times now and it's always a hit. My family loves the combination of grits, eggs, and piperade. It's a great way to start the day.
Said rasul
[email protected]This recipe is a great way to use up leftover grits and eggs. It's also a great way to get your kids to eat their vegetables. The piperade is a delicious and healthy way to add some color and flavor to your breakfast.
Janine Lawrence
[email protected]I was looking for a new way to make grits and this recipe definitely delivered. The piperade was the perfect topping and added a ton of flavor. I'll definitely be making this again.
Amirelys Monterroza
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and it's a great way to impress your guests.
Polash Sarker prp
[email protected]I've been making this dish for years and it's always a favorite. It's a great way to use up leftover grits and eggs. I love the addition of the piperade, it really takes the dish to the next level.
Opayemi Simbiat
[email protected]This recipe was easy to follow and the results were delicious. The grits were creamy and the piperade was packed with flavor. I would definitely recommend this recipe to anyone looking for a new breakfast dish.
Malik Rajab
[email protected]I had never heard of piperade before, but I'm so glad I tried it. It's such a flavorful and versatile dish. I've already made it several times and I'm always finding new ways to use it.
Yll Ramadani
[email protected]This dish was a bit too spicy for me, but my husband loved it. I think next time I'll use less piment d'Espelette.
Mim Akter
[email protected]I've made this recipe several times now and it's always a hit. My family loves the combination of grits, eggs, and piperade. It's a great way to start the day.
Sebe Gumede Gumede
[email protected]Wow! This dish was amazing! The flavors of the piperade and the grits were incredible together. I will definitely be making this again and again.
Prashant Rai
[email protected]This was my first time cooking grits and I'm so glad I tried this recipe! The piperade was the perfect complement to the creamy grits and eggs. I'll definitely be making this again.