deux filles

The Adventures and Musings of 2 BFFs Separated by a Continent

Grits-and-Eggs Casserole 10 April 2011

I found this yesterday while reading Rachel Ray’s magazine at the hair salon. It looked so good – and simple! – that I copied the recipe onto my BlackBerry. (40 minutes is a long time to sit while hair color processes its magic, gotta find something to do!)

This morning I tried it, and it’s quite delicious!

My tips:
* Don’t forget the salt when you boil the water for the grits. 😉
* Raw veggies added après baking is just as good! (Even better IMHO.)
* A dollop of cottage cheese on top of each serving adds a little something extra, and adds calcium!

Grits-and-Eggs Casserole
Salt and Pepper
1 1/2 Cups quick-cooking grits
6 ounces sharp cheddar cheese, shredded (about 2 cups)
4 tablespoons butter
8 eggs
2 tablespoons extra-virgin olive oil
2 red bell peppers, thinly sliced
2 onions, thinly sliced
Hot Sauce, for serving

1. Preheat the oven to 350. Grease a 9×13 inch baking dish. In a medium saucepan, bring 3 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in the grits, lower the heat and cook, stirring, until very thick, about 5 minutes. Stir in the cheese and butter until melted. Transfer to the prepared baking dish and smooth with a spatula.

2. Using the back of a spoon, make 8 evenly spaced wells in the grits. Crack 1 egg at a time into a small bowl and pour into each well. Bake the casserole until the egg whites are set but the yolks are still jiggly, about 20 minutes.

3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until the onions are browned, about 10 minutes; season with salt and pepper. Lower the heat to low and cook until the peppers are softened, about 5 minutes.

4. Serve the grits casserole with the peppers and onions; sprinkle with hot sauce.

From the March 2011 issue of Every Day with Rachel Ray


Denise’s Egg McMuffin 21 November 2010

Here’s my version of an Egg McMuffin:

First, drizzle some olive oil on an English Muffin before toasting. (This adds some flavor and gets you some “good” fat.)

When they’re done, cover with shredded Cheddar Jack cheese. Then pile on some cottage cheese.

On top, add a poached egg, seasoned to taste.