Grits, an egg and Mrs. Florentine

At the beginning of April, I found this beautiful picture and witty writing for a Timbale of grits and cheese with poached egg center on Lex Culinaria. Now, grits have long been one of my favorite things for breakfast and since Jason re-introduced me to making poached eggs, we’ve been having poached eggs at least weekly. Poached eggs and grits, wow, it was a natural, I had to give it a try.

First, I made them just as the recipe directed.

I did dust the top with parmesan and put it on a bed of baby spinach. It was delightful, oh so very good.

A few nights later as I was drifting into sleep I started thinking color. I’d like a dress up option for this delightfulness.

I’ve never been a big fan of Mr. Benedict, Mrs. Florentine is my favorite guest.

Recipe stayed the same, some additional assembly ensued. I buttered the inside of the baking cup and then dusted it heavily with parmesan before placing half a cherry tomato in the middle of the bottom and then lining the bottom & sides with the grits. Next, I lined the inside of the grits with a few baby spinach leaves. As originally done, I dropped my egg inside and made a top with the remaining grits. The egg over cooked for my taste but what I gained was that beautiful golden color from the longer heat on the cheese.

If I dare complicate the process, next time I may first bake the grits before lining them with the spinach leaves to let them brown, take them out and fill them and return them to the oven to cook the egg only long enough for the yolk to come out runny. Or I wonder if I couldn’t use my little kitchen torch on them once I’ve turned them onto the plate.

And, just think, I’ll have to “suffer” through all these in between failures before I reach perfection.