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Fat Tommy’s Cheese Grits Breakfast Recipe
Mar 18, 2011 @ 3:08 PM
Posted by
Daily Value: 1541%
Low-Carb
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 30,815Daily Value: 1541%
Low-Carb
Gluten-Free, Wheat-Free
| Fat | 1731g | 2663% |
| Saturated | 572g | 2861% |
| Trans | 0g | 0% |
| Carbs | 810g | 270% |
| Sugars | 57g | 0% |
| Protein | 2790g | 5580% |
| Cholesterol | 10186mg | 3395% |
| Sodium | 221796mg | 9242% |
| Calcium | 1315mg | 132% |
| Magnesium | 2762mg | 690% |
| Potassium | 55713mg | 1592% |
| Iron | 145mg | 803% |
| Zinc | 323mg | 2151% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 7mg | 11% |
| Thiamin (B1) | 104mg | 6919% |
| Riboflavin (B2) | 36mg | 2107% |
| Niacin (B3) | 685mg | 3425% |
| Vitamin B6 | 59mg | 2963% |
| Folic Acid (B9) | 387µg | 97% |
| Vitamin B12 | 151µg | 2519% |
| Vitamin D | 117µg | 29% |
| Vitamin E | 40mg | 199% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 821g | 0% |
| Fatty acids, total polyunsaturated | 215g | 0% |
Have a question about the nutrition data? Let us know.
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Maryse Chevriere
This is a soul-satisfying breakfast best made on a leisurely morning while listening to good, loud music. It won’t take long unless you use stone-ground grits and if you soak the stone-ground grits overnight even those will cook fairly quickly.
INGREDIENTS
For the grits:
For the ham:
- Ham, preferably uncured, cob-smoked ham
- Sweet butter, for frying
- ¼ cup Madeira, preferably Rainwater
For the egg:
- 1 or 2 eggs
- Chicken broth
- Dash of cider vinegar
- Salt (optional)
DIRECTIONS
For the grits:
Follow the True Grits recipe.
For the ham:
You will find tasty ham choices in almost any store. I used an uncured, cob-smoked ham from a farm in Vermont and it was delicious. This little cooking trick made it even better. I sliced a couple of relatively thin slices (about 1/8 inch), just enough for me. I fried them hot in sweet butter and just as they were about ready I added ¼ cup of Rainwater Madeira and cooked it down until it was thick. I served the ham alongside the grits and some of my ham sauce mingled with the grits to delectable effect.
For the egg:
Softly poach a good farm-fresh egg or two in chicken broth with a bit of vinegar. Or, you can cook them in salted water with a touch of vinegar. I just happened to have made some very good chicken broth and the poaching results were sensational. Here’s what I did. I used a non-stick pan big enough to hold two eggs comfortably and added enough broth to cover the eggs; about two inches. I brought that to a boil, turned it down to simmer and added two teaspoons cider vinegar. I broke the eggs, one at a time, into a cup and slowly poured them into the simmering liquid. I used a spoon to form the egg together as much as possible. After about a minute, I turned off the heat, covered the pan, and waited about 4 more minutes. You could use a minute more or less time depending on how you like your eggs. Trust your eyes. When ready to eat, spoon your grits onto a plate and make a well in the grits with a spoon. Use a slotted spoon to transfer the eggs to their nest in the grits. (This is about runny yolks and the grits.) Have the ham ready. Enjoy your breakfast!
Recipe Details
Servings: 1
