Breakfast trifle grits
- Preparation Time5 mins
- Cooking Time25 mins
- Serves2
- DifficultyEasy
475ml water
Sour cream, if desired
1 small tomato, chopped
Cheddar, shredded for topping
2 breakfast sausage patties, chopped
4 eggs
Salt and freshly ground black pepper
45g butter
1 tbsp caster sugar
200g quick cooking grits
Chopped chives, optional for garnish
Grits:
1) Bring 475ml of salted water to a boil. Slowly whisk in 200g quick grits, reduce heat and bring to a boil. Add the sugar and butter. Reduce the heat and simmer. Add salt and pepper to taste.
Hard Boiled Eggs:
2) Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool and peel and chop.
Sausage patty:
3) Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.
Assemble Mini Breakfast Trifles:
4) Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.
1) Bring 475ml of salted water to a boil. Slowly whisk in 200g quick grits, reduce heat and bring to a boil. Add the sugar and butter. Reduce the heat and simmer. Add salt and pepper to taste.
Hard Boiled Eggs:
2) Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool and peel and chop.
Sausage patty:
3) Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.
Assemble Mini Breakfast Trifles:
4) Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.