When I was a kid my Texan Grandmother would occasionally make grits for breakfast. I wasn’t too excited about them then, preferring the traditional Grandma’s House Breakfast of Special K and Equal. But, when we were in Texas last spring I ordered grits at breakfast and couldn’t believe how long it had been since I’d enjoyed their goodness. Seriously, guys grits are delicious. I’ve been a little obsessed since getting back from Texas, and this is one of my favorite breakfasts with grits.
Cook the grits & stir in some cheese.
Poach the egg.
While the egg is poaching, spoon the grits into a bowl and top with the vegetables.
Add the egg on top and dust with smoked paprika.
I discovered this little trick for making eggs years ago, when I could barely turn on the stove. It’s a fun way to serve breakfast for a crowd, because all the eggs cook at once, and the ham cups make it fun. I made this for my Mom for breakfast (hence the break from our usual Corelle dishware) alongside roasted potatoes and peppers.
Thinly sliced ham
Choppped herbs or other seasoning (optional)
Using a standard muffin tin, arrange the ham slices to cover the insides of each cup.
Crack an egg inside each cup.
Sprinkle with cheese and other seasining.
Bake in a 350 degree oven until eggs are set.
For these, I used some chopped rosemary and thyme.
Play around with different cheese and seasoning.
These are technically called Duchess Potatoes, but the husband saw them and said, “Mashed Pototo Cookies!”, so that’s what they are in our house. They are a little different from the recipes I’ve seen for Duchess Pototoes in that I didn’t add egg yolk or do an egg wash or brush with butter.
Preheat oven to 350 and grease a cookie sheet.
Fill a pastry bag or plastic bag with mashed potatoes and pipe into mounds on the cookie sheet.
Bake until golden brown and crispy on the outside, it was about 40 minutes for me.
I have a minor obsession with all things pumpkin and come fall weather, I want them in everything! Last night I made a batch of pumpkin spice coffee creamer, leaving me with almost a full can of pumpkin. This morning, I thought there was no reason pumpkin pancakes wouldn’t be a fabulous use of some of the leftovers. Since chocolate chips are a treat in regular pancakes, white chocolate chips sounded like a fun addition.
I searched the internet before settling on Martha Stewart’s pumpkin pancake recipe and just added the white chocolate. They were AMAZING! I stumbled on a perfect fall weekend morning treat.
1 1/4 c All Purpose Flour
2 T Sugar
2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt
1/8 tsp Nutmeg
Pinch Ground Cloves
1 c Milk
6 T Canned Pumpkin Puree
2 T Melted Butter
White Chocolate Chips – Not sure how much I used, just eyeball it
1. Whisk together dry ingredients
2. Whisk together wet ingredients
3. Add wet ingredients to dry ingredients, mix until just wet and the batter is still lumpy.
4. Stir in white chocolate chips.
5. Spoon batter into a skillet or griddle on medium heat
I thought these were plenty sweet without syrup. They were a tad dense, so feel free to add more milk.