Fancy "Pantry" Breakfast

I did not get a chance to go to the grocery store when I got to Greeneville this weekend.  I always cook a big breakfast on Saturday so I had to make a breakfast with items that I already had.  Since I had made Shrimp & Grits on Wednesday I still had leftover grits and mushrooms.  I decided to made Cheese Grits topped with sauteed Mushrooms and Onions and finished with an over easy fried egg.  This Fancy "Pantry" Breakfast was delicious and looked like it would cost $15 on a Fancy Brunch Menu.   I hope you like it and get to try it!

Fancy "Pantry" Breakfast

Ingredients
1 package sliced button mushrooms
1 medium onion sliced
1 tbs minced garlic
3 tbs butter
2 tbs olive oil
1/2 cup quick cooking grits
1 1/4 cup chicken stock
1/4 cup shredded cheese
4 eggs
parsley

Directions

In a saute pan over medium head, add 1 tbs butter and 2 tbs olive oil.  Add onions and mushrooms and cook over medium low for about 12 minutes.  Add garlic and cook 3 minutes.  Cover and remove from heat.

In a small pot, bring chicken stock to a rolling boil then add grits.  Stir frequently for 5 to 7 minutes.  Remove from heat and add 2 tbs butter and cheese.

In a frying pan, add cooking spray and fry eggs to over easy (with yellow still liquid). 

In a large bowl, spoon out half the grits, top with sauteed mushrooms and onions, and finish by placing 2 fried eggs on the top.  Sprinkle with parsley.  I served a couple slices of bacon on the side to add some meat to the breakfast.