RedGage

!Bonus Egg!

and Other Mysteries

of Fixin' Brekkie

A bonus for me this morning and a bonus recipe for you!

This morning, and the story, begins of course with fixin' brekkie ...
On the menu - Sausage & Cheese Grits with Coddled Egg.
When the time came to add the egg I got my bonus!

!!! A Double-Yolker !!!

 

 
I don't know if there are any special customs that go with double yolk eggs, but our family always accepted them as a favorable or lucky omen to start your day. Anyone know of any superstitions surrounding multiple yolk eggs?

Well, with my lucky bonus egg now ready and waiting to be coddled I finished fixing brekkie.

    !!! Kiss My Grits !!!

I love grits!
With the seasons changing it is chilly in the morning.
So I am eating hot cereals again for brekkie.

During the cold months I have grits 2-3 times a week.
Oatmeal every morning gets boring.
I like Grits better than Cream O'Wheat.

I fix 'em up different ways, but I usually cook my grits in theNukloorizer .
Yes, the same place I stage my oatmeal avalanches and eggs explosions ...

I Like them regular -just a dab of butter (no oleo ;-p) and a sprinkle of pepper.
Other mornings I will stir in some shredded cheddar or swiss cheese.
Once in a while I will make plain grits and drizzle a little maple syrup on them.
Some people like their grits firm, others want 'em soupy like Cream O'Wheat.
Some folks like gravy on top of their grits, I save my gravy for biscuits.

Another favourite is the way I'm fixin' grits this morning:

Sausage & Cheese Grits with Coddled Egg

• * Start by cooking up a bit of sausage and drain it and blot away the grease on a paper towel. I use Turkey Store Sausage instead of pork. It is much leaner. Usually when I buy a package of sausage I pare-cook it, just get is nicely brown, blot it, and then put a couple servings in a sandwich bag in the fridge and freeze the rest for later use. This makes fixin' brekkie easier and quicker when you are sleep deprived or in a rush. (aren't we usually in a rush to get out the door in the morning? And because of that, a lot folks skip brekkie!)
• * I crumble or dice up the cooked sausage and add to the bowl with the measured grits and water. For one serving I typically use 3 TBS grits and ¾ C water. Metric readers, sorry I don't know the conversion from tablespoon, but this would be about 200ml water and 50ml dry measure of grits. Water to Grits is 4 to 1.
• Then stick 'em in the Nukloorizer until they are half done. About 2-2½ minutes.
• * Stir the grits and sausage, then crack an egg in the middle, sprinkle some grated cheese on top, and nuke until done. About 2 more minutes. Let the bowl of grits rest for a few minutes (hey, their too hot right out of the nukloorizer anyway!) This creates medium firm grits with an over medium egg, if you like your eggs hard, nuke a little longer, maybe 3 minutes after adding the egg.

!Enjoy!

¿¿¿ So how was your brekkie this morning ???

  For more tales of Kitchen Katastrophes

   click on - Mysteries of Fixin' Brekkie