Turkey Grit Bowls
We used to order these hearty little breakfast bowls full of our favorite comfort foods, from a little cafe near our house. They were a special Sunday morning treat. When we moved away, we had to learn how to create them ourselves and we we think we nailed it! The turkey sausage and poached eggs are a healthy balance with the filling grits that are steeped in chicken broth.
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Equipment
- 1 Fryng Pan
- 1 Large Bottom Stock Pot
- 1 Sauce Pot
Ingredients
- 2 Cups Grits
- 4 Cups Chicken Stock
- 1 Onion
- 1 Lb Turkey Sausage
- 1 Bouillon Cube
- 1 Garlic Clove
- 1 Tsp Red Pepper Flake
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tbsp Olive Oil
- 1/8 Tsp Salt
- 1 Tbsp White Vinegar
- 5 Eggs
- 2 Tbsp Parmesan Cheese
Instructions
The Turkey Sausage Mixture
- Rough cut the onion
- Minced the garlic
- In a medium frying pan add the olive oil and place over medium heat
- Add the onion and then the garlic, cook until translucent do not burn the garlic
- Once they translucent remove the onions and garlic from the frying pan and set aside
- Add the turkey meat to the hot frying pan
- Use a wooden spoon or spatula to split it open and break it apart so that it can brown in pieces
- Add the red pepper flake
- Add the onion and garlic powder
- Cook until browned well but not burnt
- Once browned add the onions and garlic back in to the pan and stir for a few minutes
- Remove from the heat and set aside
The Grits
- Meanwhile, heat the chicken stock in a medium sauce pot Add a pinch of salt.
- Once the chicken stock is simmering reduce the heat and slowly add the grits. Slowly is important or the grits will boil up and over the pot
- Once the grits have come to a boil reduce the heat to low and cover
- Stir the grits every few minutes do not let them stick to the bottom on the pan
- If your grits are getting to thick you may add additional chicken stock or water to the pan. This is where you will need to add the bouillon cube They should be the a light watery consistency until the are completely done and ready to serve
- Once your grits are done add 1 tablespoon of the parmesan cheese and if you prefer some black pepper
- You are ready to drop the eggs in the water
The Eggs
- Fill a large frying pan or wide bottom pot water
- Place over med high heat
- Add the vinegar
- Once it has come to a full boil, reduce the heat crack the eggs and carefully add them on at a time
- While the eggs are cooking fill the bowls with your grits and sausage so that when the eggs are ready to your desired temperature, you can be ready to drop them on the top of the grits and sausage
- Top each bowl with a little grated parmesan cheese
- You can make bowls up without the eggs to be used over the next few days for meal prep. It is good to eat reheated with or without the egg.
- Make sure when you reheat any food you must reach a temp of 165 degrees F
Video
Nutrition
Calories: 553kcalCarbohydrates: 60gProtein: 34gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 239mgSodium: 1110mgPotassium: 636mgFiber: 2gSugar: 5gVitamin A: 580IUVitamin C: 4mgCalcium: 81mgIron: 3mg
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A filling breakfast for sure – prepare to move slowly after eating this.
It is difficult to have grits any other way now. Little spicy and the grits themselves are tremendously better wehn made with the stock.
Then the eggs on top. Can’t wait to have it again.
One of the best breakfast dishes I have ever had.