| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Grain |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked grits (cold) |
| 4 |
tb |
Bacon drippings or cooking oil |
| 6 |
|
Eggs; slightly beaten |
|
|
Salt to taste |
INSTRUCTIONS
Cook grits the night before according to directions on package. Chill in
refrigerator overnight. Heat bacon drippings in pan and add eggs. When
about 1 inch of outside rim of eggs has cooked, increase heat. Add grits,
cut into cubes (not mashed -- should be very lumpy), folding and scraping
the bottom of pan until the eggs are done and slightly browning. There
should be some crusted egg mixed throughout. Serve with toast and jam.
Serves 4.
REFRIGERATE OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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