A mother-daughter conversation on food and cooking (mostly)

Saturday, August 11, 2007

Breakfast of Champions

Here's my favorite breakfast, made by Lawson: Grits with Tomato Gravy. The gravy contains bacon, onions, and tomatoes. Lawson uses coarse grits, and accompanies each serving with a fried egg.


Eva said...

Hey, Mom, you're going to get my South Carolina membership card revoked! They were stone-ground yellow grits. Not particularly coarse as regular grits, go -- just not quick or instant. They weren't coarse like Anson Mills grits, for example.

I've been meaning to post the recipe for tomato gravy. I'll do that in the next few days. I'm glad you love it so much.

Mark Richardson said...

Eva & Lawson,

Looks as good as it did the first time I saw it 20 years ago or more.

I ever tell you about my experiment with pesto grits? Just cook up a pot of grits & blend a tablespoon or two of good pesto into each serving. Top it off with grated parmesan.

Who knows but that this, too, along with the pickled okra martini, hasn't turned up on some menu in Manhattan.