A.l.l. Breakfast Recipe

Cook the grits

Bring 2 cups water or low-sodium chicken stock to a simmer in a medium saucepan. Slowly whisk in 1 cup quick-cooking grits. Reduce heat to low and cook, stirring frequently, until thickened (about 5–7 minutes for quick grits). Stir in 1/2 cup whole milk, 2 tablespoons butter and 1/2 cup shredded cheddar until smooth. Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt (adjust to taste). Keep warm on the lowest heat, covered.

Cook andouille and aromatics

While grits are cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 4 oz sliced andouille sausage and cook 3–4 minutes, stirring occasionally, until browned and slightly crisp. Add 2 teaspoons minced garlic and sauté 30 seconds until fragrant.

Cook the shrimp

Push sausage to the side, add the 12 shrimp to the skillet in a single layer. Sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt and a pinch of black pepper. Cook 1–2 minutes per side (total 2–4 minutes) until shrimp are pink and opaque. Stir together with the sausage and deglaze the pan with 1 teaspoon lemon juice, scraping up browned bits. Taste and adjust seasoning.

Serve

Spoon a generous portion of cheesy grits onto each plate. Top with shrimp-and-andouille mixture and garnish with 1 tablespoon chopped fresh parsley.

Prepare eggs

Choose preferred style: fried (sunny-side or over-easy), scrambled, or poached. For fried: heat a small nonstick skillet over medium-low and melt 1 teaspoon butter. Crack 2 eggs into the pan, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook sunny-side up 2–3 minutes until whites set (cover 30–60 seconds for more set tops) or flip gently for over-easy and cook 15–30 seconds more. For scrambled: whisk eggs and a pinch of salt, melt butter, add eggs and stir slowly until curds form, remove when slightly creamy. For poached: bring 2 inches of water to a gentle simmer with 1 tablespoon vinegar, create a vortex and slip eggs in, cook 3–4 minutes, then remove with a slotted spoon.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler (2–3 minutes). Spread 1 teaspoon softened butter on each slice and cut as desired. Keep warm.

Par-cook the potatoes (optional, speeds cooking)

If desired, microwave diced potatoes in a microwave-safe bowl with a splash of water, covered, for 3–4 minutes until slightly tender but not falling apart. Drain any excess water.

Pan-fry home fries

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed 4–5 minutes to brown. Add 1/2 cup diced onion and 1/2 cup diced green pepper and continue to cook, stirring occasionally, until potatoes are tender and golden, about 8–10 more minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Adjust seasoning to taste.

Cook bacon: place 2 bacon strips in a cold skillet, turn heat to medium and cook 8–10 minutes, turning occasionally, until crisp. Transfer to a paper towel-lined plate to drain. If adding extra andouille instead of the portion used in the shrimp pan, brown 2 oz sliced andouille in the skillet 2–3 minutes per side until heated through and slightly crisp.

Plate the meal: spoon shrimp & grits on the plate, add the two eggs beside the grits, place 2 slices of buttered toast and a generous scoop (about 1 cup) of home fries. Add bacon and/or extra andouille to the side. Serve immediately while hot.