Breakfast Trifle Grits (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 cups water |
1/2 cup quick cooking grits |
1 tablespoon sugar |
3 tablespoon butter |
salt and freshly ground black pepper |
4 eggs |
2 breakfast sausage patties |
cheddar, shredded for topping |
1 small tomato, chopped |
sour cream, if desired |
chopped chives, optional for garnish |
Directions:
1. Grits:
2. Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked.
3. Hard Boiled Eggs:
4. Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.
5. Sausage Patty:
6. Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.
7. Assemble Mini Breakfast Trifles:
8. Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.
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