The best of the South East meets the flavors of the South West in this brunch meal. This is my take on eggs diablo for brunch -- with a Southern twist!
The prep starts with homemade buttermilk biscuits made by noneother than my wife, Byrd Mill stone ground grits from Ashland, VA slow cooked and flavored with a little red and chipotle pepper, smoked paprika, sharp cheddar, and a few other goodies, then topped with a perfectly cooked fried egg, fresh chunky salsa, fresh chopped avocado, and a dollop of sour cream. The dynamic of flavors, colors, textures, hot and cold, spicy and mild is a really killer combination that I highly recommend. This meal comes together in about about 15-20 minutes but total cooking time is a minimum of 2 hours due to the time required for the stone ground grits.
Tip: start the grits on the stove until al dente and then transfer them to a small slow cooker. This way you can start them early in the morning and let them cook until brunch time. With a little advanced planning, this meal comes together really fast.
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