[This post is sponsored by Arla Dofino cheese, who asked that I share a favorite cheesy breakfast recipe for this busy holiday season. Thanks in advance for clicking on some of the links, and please be sure and enter the giveaway at the end for a chance to win a sweet prize package.]
I'm making it my New Year's resolution to learn how to properly fry an egg.
I know, it sounds ridiculous, but the problem is that Sweet Husband is a rock star at it. Gorgeous, orange, unbroken yolks. Perfectly set whites every time. I'll bet Picaso's lady friends never learned to paint, either. Same thing.
Except that I've been waking up ridiculously early these past few weeks, and, as such, am often ready for breakfast well before Sweet Husband is ready to come down and fry eggs. I keep trying to wing it, but I always get the pan too hot or the egg sticks or I break the yolk.
The other morning I went through three eggs before I finally got one sort of right. Moe was very happy to eat my failures, and Sweet Husband wisely refrained from commenting when he finally ambled downstairs, except to helpfully suggest, "Maybe more butter on the pan next time?"
Why this sudden interest in fried eggs, you ask? Two words: Cheesy grits.
Sweet Husband isn't a huge fan of grits (or polenta, if you want to be Italian about it) but I love them, so I've been making them for breakfast a lot since it's gotten cold outside. Even using a pre-made "polenta log" as I often do for convenience--please don't throw rocks at me Nice Southern and Italian Friends--the texture is so warm and creamy. And it really sticks to your ribs, too, which is awesome for this late pregnancy, "I want to eat ALL of the food" stage of my life.
This past week I've been specifically using the Arla Dofino Chipotle Gouda to sprinkle in for the cheesiness. l like that it has a little kick, but not so much that it's overwhelming at five in the morning. It's breakfast-appropriate spiciness.
Which might just make up for the sad, mangled eggs that I dish up on top.
Cheesy Grits with a Fried Egg
- about 1/2 cup pre-cooked grits/polenta
- about 2 tablespoons of milk
- about 2 tablespoons of shredded cheese (such as Chipotle Gouda)
- 1 fried egg
- a sprinkle of herbs leftover from last night's dinner, if you've got 'em
Warm the grits in whatever way seems best to you. (I am very lazy before coffee, so I microwave them for 1 minute.) Add enough milk to give them a creamy texture and then sprinkle in most of the cheese.
Meanwhile, fry one egg. When it's perfect (or not), pop it on top of your grits, and sprinkle the whole thing with the rest of the cheese and any herbs you have on hand. Then, enjoy tucking-in to your warm, gooey comfort food.
And now for the giveaway!
The lovely folks at Arla Dofino are giving one My Bit of Earth reader a "Happy Havarti Holidays" prize pack, which includes:
- a Crate & Barrel mixing bowl and cheese grater
- an Anthropologie whisk
- a coupon for one free Arla Dofino product and a set of Arla Dofino recipe cards to go with
For a chance to win, go visit and follow the "Happy Havarti Holidays" Pinterest board, pick a favorite recipe there, copy the link, and come back and paste it in the comments here with a quick few words about why you chose it. I'll pick a winner towards the end of next week!