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Today I was feeling inspired by one of my favorite meals at one of my favorite New York restaurants. If you are ever visiting the city make sure to seek out Freeman's Alley, an inspired take on early American cuisine in a simply charming space.
Below is my interpretation of their poached eggs, roasted tomatoes, and cheddar cheese grits
Ingredients:
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
4 Tomatoes
1 tablespoon white wine vinegar
4 large whole eggs
Directions:
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
To make the roasted tomatoes Preheat oven to 400 degrees F if you have a lower oven, if not the 350 degree oven will be sufficient. Toss the tomatoes with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake in lower third of oven until softened, about 30 minutes for tomatoes.
When the grits and the roasted tomatoes are finished put the grits in the bottom of a serving dish, then place the tomatoes on top, and place in the oven (turned off) to keep warm while finishing the poached egg.
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
4 Tomatoes
1 tablespoon white wine vinegar
4 large whole eggs
Directions:
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
To make the roasted tomatoes Preheat oven to 400 degrees F if you have a lower oven, if not the 350 degree oven will be sufficient. Toss the tomatoes with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake in lower third of oven until softened, about 30 minutes for tomatoes.
When the grits and the roasted tomatoes are finished put the grits in the bottom of a serving dish, then place the tomatoes on top, and place in the oven (turned off) to keep warm while finishing the poached egg.
To poach an egg, pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately over the grits and tomatoes. Enjoy!
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