Just over a week until Christmas!!! I’m very excited and also very busy getting ready. (As I’m sure y’all are too.) Since most people probably already have their menus planned, I thought I’d just share a couple breakfast ideas.
This first breakfast idea isn’t very difficult or time-consuming. You can easily make it for a few or a crowd, and the ingredients are probably already in your kitchen. If you’re planning to make it smaller than the original recipe, make sure that you use a deep enough dish. If your eggs are too close to the bottom of the pan, they could cook quicker than they’re supposed to. Being a Southern girl, I love cheesy grits, and as you already know, I love runny eggs on top of almost anything, so I really enjoyed this treat.
Eggs in Heaven (from The Chew)
1 c. grits (quick or regular) (P.S. Grits and polenta are really just coarsely ground cornmeal. In a pinch, you could use whatever cornmeal you have on hand.)
1 tsp. salt
1/2 c. shredded cheddar
1 1/2 c. water
1 c. milk
4 tbsp. butter
1/4 c. parsley
1. Heat the oven to 350 degrees. In a 3 quart heavy-bottomed pot, bring the water, milk, and salt to a boil. Gradually stir in the grits and reduce the heat. Simmer the grits for 20 minutes or til thick, whisking to prevent lumps.
2. Once they’re thick, stir in the butter and cheese. Pour the grits in an 11×7 pan.
3. Make 6 depressions in the grits, and break an egg into each depression. Sprinkle the eggs with pepper.
4. Bake for 10-15 minutes or til the eggs reach your desired doneness. Garnish with parsley.
(I served them with these incredible biscuits.)
And our other breakfast idea is just as easy and delicious. This tasty bread has the added benefit of keeping well. You could make it a day or two ahead of time, and simply slice and serve Christmas morning (or whenever!). The whole cranberries give this bread a nice tartness; I topped mine with a simple confectioner’s sugar and orange juice glaze to give just a little extra sweetness. (It didn’t really need it, but I always enjoy a light glaze on top.) I also enjoyed the crunch of the walnuts in a bread that otherwise has a consistency similar to pound cake. And what is more festive than the flavor of cranberries and oranges?
Cranberry-Orange Bread (from Betty Crocker)
3 c. cranberries
1 2/3 c. sugar
2/3 c. veggie oil
1/2 c. milk
2 tsp. vanilla
2 tsp. orange zest
3 c. all-purpose flour
1/2 c. coarsely chopped nuts (I used walnuts, but pecans would also work well.)
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1. Move an oven rack to a low position so that the top of the pan(s) will be in the center of the oven. Preheat the oven to 350 degrees and grease the bottom of 2 8 1/2 x 4 1/2 pans or 1 9×5 pan.
2. In a large bowl, stir together the cranberries, sugar, oil, milk, vanilla, orange zest, and eggs. Stir in the remaining ingredients and pour into the prepared pan(s).
3. Bake 2 loaves for 50-60 minutes or 1 loaf for 70-80 minutes or til a toothpick inserted in the center removes cleanly. (Be sure to check on the bread after 20-30 minutes. Mine got golden quickly, so I covered it with foil for the rest of the cooking time.) Cool the bread in the pan 10 minutes, then run a knife around the sides of the bread to loosen it. Remove the bread from the pan and cool it on a wire rack. (If you plan to use a glaze, be sure you wait until the bread’s completely cool.)
Now, as to next week, I hope to be able to post, but I can’t promise anything. If I do manage a post, it will almost certainly be after Christmas. Therefore, I want to go ahead and wish you a very, merry Christmas!! I hope you have a wonderful time celebrating Jesus’ birth with your family and friends.