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Tomato Grits with Fried Eggs

Tomato Grits with Fried Eggs
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Rating: 0
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Tomato Grits with Fried Eggs
Votes: 0
Rating: 0
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Ingredients
  • 4 Large Organic Plum Tomatoes
  • 3/4 Cup Organic Sprouted Yellow Corn Grits
  • Sea salt and pepper to taste
  • 4 Slices bacon
  • 4 Large eggs Preferably Pastured
  • 1 Cup grated cheddar cheese
Servings:
Units:
Instructions
  1. Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
  2. Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
  3. Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
  4. Remove from heat and cover to keep warm.
  5. Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
  6. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
  7. Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.
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My Favorite Mexican Cornbread

My Favorite Mexican Cornbread

My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
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My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
You:
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Ingredients
  • 2 organic or pastured eggs, lightly beaten
  • 1/4 cup lard, melted
  • 1 cup sprouted yellow corn flour
  • 1 cup grated cheddar cheese
  • 1 cup sour cream (whole fat)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 3-5 jalapeno peppers, chopped
  • 1 cup fresh or frozen organic corn kernels
Servings:
Units:
Instructions
  1. Mix all ingredients in a large bowl.
  2. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
  3. Bake for 1 hour @ 350 degrees until lightly browned on top.
  4. Let sit for 5 minutes before cutting into squares for serving.
  5. This cornbread is simply the best!
  6. I serve it with hardy soups or chili in the fall and winter months.
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