Welcome to #BrunchWeek 2017!
Today is Day #1 and I am going to be posting some of my favorite brunch dishes EVERY day, all week! Check out the introduction post to enter the giveaway!
One of my favorite restaurants in Raleigh used to offer a dish like this for brunch, it was called The Hangover Cure. They closed down and I knew I had to recreate it at home.
It wasn’t hard to recreate, so I didn’t HAVE to test this recipe over and over to get it just right, but I did anyway. It is just that good!
It is a creamy bowl of grits, studded with delicious cheese, and topped with all of your favorite breakfast ingredients! The usual suspects: eggs & bacon and then a Tex-Mex flair, sour cream & pico de Gallo.
The final product is magical.
- 1 cup of Quick-Cooking Grits, prepared according to package details with milk in place of water
- 2 tablespoons of Butter
- ½ teaspoon of Salt
- 1 cup of Cabot Habanero Cheddar Cheese, grated
- 1 cup of Pico de Gallo
- 8 slices of Bacon, cooked & crumbled
- ¼ cup of Sour Cream
- Vegetable Oil
- 4 Large Eggs
- Cook the grits according to the package details, using milk as the liquid instead of water. Stir in the butter, salt, and cheese. Keep warm.
- Divide grits into 4 bowls. Top each bowl with ¼ cup of pico de Gallo, 2 pieces of crumbled bacon, and 1 tablespoon of sour cream.
- Pour ½ inch of vegetable oil into a large skillet. Crack 4 eggs into the skillet, place where the are not touching each other (or you can cook eggs one at a time.) Let the egg cook and get crispy edges, The white part should cook in the oil, leaving the yolk runny, ~ 1 minute. Use a thin metal spatula to get underneath the egg and remove it and place one egg in each bowl.
Happy Cooking, The Barbee Housewife
Take a look at what the #BrunchWeek Bloggers are creating today!
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.