Poached eggs on creamy grits from A Real American Breakfast: The Best Meal of the Day, Any Time of the Day by Bill Jamison and Cheryl Alters Jamison

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on October 26, 2013

    I just made this for my husband's birthday breakfast--we treat each other by serving each other breakfast in bed. My husband is the big breakfast cook in our family, so I wanted to do something different. Let me tell you, it was quite an undertaking! I used Bob's Red Mill Corn Grits, as I couldn't find any other stone-ground grits in the short shopping time I had. This is actually more like polenta than grits, but they were still good. Do be sure to taste the grits before plating--they will need more seasoning than what is recommended in the recipe. The creole sauce was not difficult, and tasted quite nice (could use this in other dishes). I always make my roux in my cast-iron pan, but I transferred the sauce to a saucepan after adding the chicken stock so the chopped tomatoes wouldn't ruin the seasoning of my pan. Two eggs per person would be nice for those who are heartier eaters. Served this with bacon, mimosas, beignets and café au lait.

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