BURST TOMATOES AND BUTTERMILK EGGS WITH CAJUN GRITS//RECIPES

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often more economical.

corn grits

🥗Healthier: polenta

💰Cheaper: instant grits

Polenta is a versatile alternative with a similar texture.

Bring 3 cups of water to a simmer in a pot.

Add salt, pepper, and 2 tablespoons of butter to the simmering water.

Slowly add in 1 cup of grits, whisking to prevent clumping, and let cook for about 10 minutes, whisking often.

In a separate skillet, fry 3 pieces of turkey bacon until cooked and set aside.

In a bowl, mix 3 eggs with 3 tablespoons of buttermilk, salt, and pepper.

In the skillet over medium-low heat, add about 1 tablespoon of olive oil and then add in 1 cup of cherry tomatoes, cooking for about 5 minutes until they start to burst.

Smash any unburst tomatoes with the back of a spoon and add in garlic and thyme, cooking for an additional 3 minutes.

Season the tomatoes with salt and pepper, then spread them out in the pan to make room for the eggs.

Pour the egg mixture into the skillet and let it set on the bottom, then gently scramble the eggs until soft.

Turn off the heat and let the eggs sit for a few minutes before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens