Corn porridge with fried eggs

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 405, total fat 21 G., saturated fats 7 G., proteins 20 G., carbohydrates 35 G., fiber 4 G., cholesterol 445 mg, sodium 231 mg, sugar 1 G.

A perfect, cozy Southern-style breakfast: soft cornmeal with gooey cheese served with a fried egg and sautéed green vegetables. Crack the eggs into a cup first, then add them to the pan to keep the yolks whole and prevent them from browning. They make a delicious accompaniment to the vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup quick-cooking corn grits
0.5 cups grated cheddar (about 60 g)
8 large eggs
2 tablespoons of vegetable oil
220 g frozen chopped okra, thawed
1 bunch green onions, chopped (whites separate from greens)
1 green bell pepper, thinly sliced
A large pinch of cayenne pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring 3 cups of water to a boil in a medium saucepan. Add the cornmeal, reduce heat to medium, and simmer, stirring occasionally, until thickened, about 5 minutes. Remove from heat. Stir in the cheese, season with salt and pepper to taste, and cover to keep the cornmeal warm.
Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the okra, white parts of the green onion, bell pepper, cayenne pepper, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables begin to soften, 2 to 4 minutes.

Carefully place the eggs on top of the okra mixture, being careful not to break the yolks. Reduce the heat to medium-low, cover, and cook, swirling the pan occasionally, until the eggs are set, about 6 minutes.
Serve the corn porridge with vegetables and scrambled eggs. Sprinkle with green onions.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Simple and quick recipes / Quick breakfasts / Breakfast / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / American cuisine

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