Enjoy this delicious breakfast featuring cheese grits, eggs, and three
pepper relish. If you want to learn more about the health benefits of
adding chilies to your diet,
click here.
| What’s included? |
| 3 Tbsp. |
Worcestershire Sauce |
3 |
Diced Poblano Pepper |
| 3 Tbsp. |
Cider Vinegar |
3 |
Diced Red Fresno Chili Pepper |
| 1 Tbsp. |
Sriracha Hot Chili Sauce |
1 qt., 2 Cup |
Water |
| 1/2 Cup, 1 Tbsp. |
Honey |
1/2 tsp. |
Kosher Salt |
| 1/3 Cup, 2 tsp. |
Low Sodium Soy Sauce |
1/4 Cup |
Unsalted Butter |
| 1/4 Cup |
Extra Virgin Olive Oil |
1-1/2 Cup |
Grits, Dry Cereal |
| 2 Cups |
Diced Yellow Onion |
1 Cup |
Grated Pepper Jack Cheese |
| 1 Tbsp. |
Minced Garlic |
3 Tbsp. |
Olive Oil |
| 3 |
Diced Red Bell Pepper |
6 |
Fresh Eggs |
| Yield: 6 Servings |
Portion Size: 1 Serving |
How to make this dish:
Combine the Worcestershire sauce, vinegar, sriracha, honey (warm for easier
blending), and soy sauce together in a bowl. Stir well and set aside.
Heat the olive oil in a sauté pan, over medium-high heat, then
add the onions, stirring occasionally for 5 minutes, until they are starting
to color. Turn down the heat to medium-low. Add the garlic and cook another
1 to 2 minutes before adding the bell pepper, poblano, and fresno chiles.
Cook another 5 minutes until all of the peppers are cooked through. Add
the liquid mixture and simmer on low heat until the liquid is evaporated
by half, approximately 15 minutes. Turn off the heat and place the relish
in a container to cool. This recipe may be made up to 2 days in advance
and served either hot or cold.
In a saucepot, bring the water to a boil over high heat. Reduce the heat
to low and add the salt and the butter. Sprinkle the grits into the water,
stirring with a spoon until the mixture thickens and is smooth. Cook for
approximately 10 minutes on a low heat, stirring frequently to ensure
no lumps form. Add the cheese and continue stirring for another few minutes
until the cheese is melted in. Check often and add more water if it thickens.
Fry eggs in olive oil to desired done-ness.
Notes from the Chef:
Use stone-ground grits for better flavor and texture.
Nutritional Information:
662 Calories
17 grams of Protein
74 grams of Carbohydrates
34.5 grams of Total Fat
200 mg of Cholesterol
1118 mg of Sodium
6 grams of Dietary Fiber
12.2 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!