For another perfect hangover brunch for one, check out this menu
When I’m alone, I’m decidedly not the biggest breakfast eater. Once I’ve had my coffee and finished my morning emails, it’s always close enough to lunch time that I can tell my tummy to be quiet and start counting down to noon. The idea of dirtying my pans twice in a two hour span of time just never seems worth it.
The other day though, I woke up in Josh’s apartment craving eggs and carbs like no other. At least, for a hangover-free weekday. He had left for work early, and I didn’t have the usual excuse of making him breakfast to warrant a sink full of dirty dishes, and a plate full (like, really full) of buttery grits. But that’s pretty much all he had in the way of breakfast-y carbs, so I went all out.
Before I embraced my gluttony and chowed down, I took an iPhone picture and posted it on the BGSK facebook wall, as if to feel I was actually sharing my meal with someone other than my laptop. I didn’t realize such a humble (if indulgent) meal would make people so hungry, and so jealous. To make up for being such a tease, at long last, here is the recipe for my pantry breakfast du jour.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Grits with Old Bay and Rosemary Frizzled Shallots and an Olive Oil Fried Egg
Makes 1 large breakfast of champions
½ cup yellow corn grits
2 cups chicken stock
2 tablespoons unsalted butter
¼ teaspoon salt
1 large shallot, thinly sliced
¼ teaspoon Old Bay spice
1 teaspoon fresh rosemary leaves
In a medium, lidded saucepan, bring the stock, butter, and salt to boil over medium-high heat. Whisk in the grits, and turn the heat to low. Cook, stirring occasionally, until the liquid is absorbed and the grits are tender, 5 minutes. Remove from the heat, cover, and let stand for 5 minutes.
In the meantime, make the shallots: in a medium non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and saute until golden brown, about 3 minutes. Sprinkle with the old bay and add the rosemary. Cook until dark brown and caramelized, 2 minutes more. Remove the shallots to a plate.
Add another thin coat of olive oil to the pan. When it’s hot, add the egg and cook, basting with the oil, until the whites are fully cooked. For instructions on how to cook a perfect Olive Oil Fried Egg, click here.
To serve, spoon the grits onto a plate, sprinkle the frizzled shallots over the grits, and top with the fried egg. Enjoy!