From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition My Mother's Grits And Eggs When I was a kid, I didn't like eggs. My mother thought this such a deficiency in my diet that she created a version of grits in which eggs are cleverly--and deliciously--hidden. I liked grits pretty well, so I downed these with relish. She topped the concoction off with applesauce. I had a glass of chocolate milk on the side to cool my throat if I ate the lava-like grits too fast. I still love this entire ensemble--including the chocolate milk. The eggs not only enrich the flavor of the grits, but give them a lighter texture. 3/4 cup (uncooked) stone-ground white grits 2 Tbs. butter 1/2 tsp. salt 3 egg yolks, beaten 1/2 cup applesauce 1. Bring 3 1/2 cups of water to a boil in a saucepan. Stir in the grits, butter, and salt. Lower the heat to the lowest setting. Cook the grits, stirring every now and then, for about 15 minutes, until they thicken. Add a little more water if the grits are so thick that a furrow formed by a spoon doesn't fill back in almost entirely in a few seconds. 2. When the grits are cooked, remove them from the heat and rapidly stir in the egg yolks, until the grits are uniformly yellow. The heat of the grits will cook the eggs instantly. 3. Serve the grits in a bowl, and top with two tablespoons of applesauce. Add more applesauce as you eat. Serves two main breakfast dishes or four side dishes. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com