Posted By Michelle on January 3, 2009

I’ve really got a weird relationship with breakfast. The earlier I wake up, the more I want it. A big, bold breakfast. The kind of breakfast cowboys and farmers eat because it may be their only chance for a big meal.

It’s also dirt cheap to make and I’d like to say I am rollin’ in the riches, but alas, I’ve not hit the big time…yet.

On New Years Day, I prepared our good luck meal;  fried pork chops, collards, and black eyed peas with rice. Two HONKIN’ pork chops remained and I had been keepin’ my eye on them for awhile. Well, two days at least.

I LOVE fried pork chops. I don’t care how fatty and bad and artery cloggin’ it is to eat fried pork chops, either. I LOVE them and I’d rather give up peeing in private than give up fried pork chops.

So, while Greg sombered away, I got to work. (Isn’t he so cute.)

I thought creamy grits and fluffy eggs would be best to accompany the big honkin’ pork chops. A true traditional Master feast.

Surprisingly, there is a right and wrong way to make both grits and eggs. Most of my life, I have made them the wrong way. Hence, I hated both. But, I have seen the light and the glory that is creamy grits and fluffy eggs and I feel like a bit of a moron for never getting it before.

Me and my Squirrel-powered camera hit the kitchen. And, yes. My camera really is powered by a squirrel. Again, I am not a wealthy woman and have to deal with what I’ve got. Anyone wishing to donate a camera, say a Canon Rebel, I am happy to take it.

On with the grits.

If you can find stone ground grits, good for you. Me, I am doing the quick grit thing. Never, never use instant. If you don’t have Mascarpone, no biggie, just use cream cheese. The milk is for the just-in-case-it-is-too-thick situation.

1 cup quick Grits
3 cups water
2 tbsp butter, nonsalted
2 tbsp mascarpone cheese or cream cheese
1 tsp black pepper
1/4 tsp sea salt
milk for reserve

Pour in 1 cup quick Grits and 3 cups water.

Stir well.

I mean, really well.

Bring Grits to a full boil. Hard to see in the picture b/c the squirrel was getting tired. Once you have rapid boil, cut heat to low, cover pot with tight fitting lid, and set a timer for 5 minutes. The 5 minutes part is super important, because that’s what takes the undercooked grittiness out.

When the timer dings, this is what the grits should look like. Kind of clumpy in the center with just tab bit of liquid. Don’t worry, it will all get absorbed.

Next, add your butter, pepper, salt, and mascarpone cheese.

Stir the hell out of it so that everything is well combined. If it is very thick or you like runny grits, add 2 tbsp of milk and stir well, until it is the way you like it. Me, I like them very creamy, so this is perfect.

Next up, the perfect scrambled egg. And I do mean super fluffy and light, kind of perfection.

This is all one needs to make super fluffy scrambled eggs and yes, that is Canola oil. Trust me.

4 eggs
1 tbsp Canola oil
1/4 cup milk
1/4 tsp sea salt
1/4 tsp black pepper

First, add the milk to the eggs. Then, beat the hell out of the eggs. Whisk them and whisk them some more. The more air you have in your eggs, the lighter and fluffier your eggs will be. Sometimes, I even give them a whirl in the blender…when I feel like cleaning it. (Yeah, yeah I know. Bad picture. But again, anyone willing to donate a better camera and I am so accepting.)

This is how frothy the eggs should be and maybe even frothier.

Next, heat a non-stick skillet to medium-high. Add the canola oil and swirl around. You don’t want the oil to smoke, so if it begins to smoke the pan is too hot and you’ll have to start over.

Then, pour in eggs. Do you see how the eggs have set UNDER the oil. The oil is an aid for cooking the eggs NOT for keeping the eggs from sticking. The oil helps set the eggs.

Immediately, start folding the eggs over. Be gentle. We don’t want a stirring motion, but a folding motion.

And more folding. Keep it up.

And more folding. Don’t stop now.

At this point, when the eggs are almost cooked, add your salt and pepper and fold some more. Cut the heat and allow the eggs to gently firm to your liking. I am a well done kind of girl.

And here is the finished product. Pure, old fashioned, gluttonous, down-home, goodness.

Greg even got out of bed for it.

Categories: American Cuisine, Breakfast and Brunch, Budget Recipes, Our Comfort Food, Pork, Poultry, Side Dish, Super Fast Recipes
Tags: creamy grits, fluffy scrambled eggs, how to make breakfast, pork chops