Labor Day Breakfast Menu PDF Print E-mail

Recipe for September 2, 2007

Eggs on a Flour Tortilla with Breakfast Salsa
Baked Cheese Grits
Assorted Fruits in a Bowl*

Breakfast Salsa
Serves 4 - 6

  • ½ cup chopped green onions*
  • ¼ cup cilantro
  • 3 tomatoes*, diced
  • ¼ cup lemon juice
  • I bell pepper*, small dice
  • 1 tablespoon rice vinegar
  • ½ tablespoon oil
  • ¼ teaspoon Tabasco
  • Salt and freshly ground pepper
Combine all ingredients in a bowl.  Season with salt and pepper.

Soften flour tortilla in the microwave for a few seconds to warm.  Place tortilla on a plate.  Either fry or poach eggs and nestle one on the tortilla.  Arrange Breakfast Salsa around the egg and serve.

Baked Cheese Grits
Serves 4 – 6 generously
  • 4 cups milk
  • 2 cups water
  • 1 ½ cups grits (not instant)
  • 10 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 cup grated Lancaster Duet cheese*
  • 3 large eggs, lightly beaten*
Preheat oven to 350˚F. and butter a 2-quart baking dish.

In a large heavy saucepan, bring milk and water to a boil.  Add the grits and, stirring from time to time, simmer until grits are done, 2 to 5 minutes.

Remove pan from heat and add the remaining ingredients.  Pour into the buttered dish and bake for 30 t0 40 minutes, until top is light browned.  Serve hot.

Recipes from Martha Stewart

*Available at the Old Cheney Road Farmers’ Market