What a wonderful breakfast from leftovers! As Baby Lady says: “sometimes dinner is just so good you have to have it for breakfast the next day.” This was one of those breakfasts and it was good.
This is going to be a quick post because there really isn’t a lot to it. The recipe for the grits is in Cheese Stuffed Bacon Wrapped Shrimp and Hatch Green Chile Cheese Grits. It produces roughly 2 quarts so there will be leftovers. So, the question becomes what to do with leftover grits. it’s relatively simple. First, pour the grits into a baking dish the size of which will vary depending upon how much grits is remaining but nothing more than a 12 x 9 baking dish. Smooth the top and spread grits around baking dish to cover bottom completely and attain roughy the same thickness throughout.
Cover with plastic wrap and place in the refrigerator overnight. The next morning remove baking dish from refrigerator and cut the grits into squares. Get a nonstick frying pan and 1 Tbsp butter and heat over medium-high heat. Place squares into frying pan and cook until the squares turn brown and a crust forms on the bottom, roughly 4 minutes.
Turn the squares and cook another 4 minutes on the other side to form a crust on that side. When done, place square on a serving plate.
Next, fry your egg. We like quail eggs. First, they are cute and make a great presentation. Second, we try to eat rather lite in the morning and the quail eggs, being smaller than chicken eggs, make a lighter breakfast. You could substitute 1 large chicken egg for the quail eggs, if you prefer. When the eggs are fried, place on top of the grits, serve & enjoy. 🙂