A Southern breakfast is a beautiful thing, especially when the food comes from some of the finest farms in the region. Combine local grits, eggs, bacon, and fresh produce to start the day strong. Don’t forget the orange juice!
Mills Farm Cheese Grits
1 quart water
1 cup grits
½ cup cheddar cheese
4 tbl Southern Swiss Butter
salt and pepper to taste
1 quart water
1 cup grits
½ cup cheddar cheese
4 tbl Southern Swiss Butter
salt and pepper to taste
In a pot, heat the water to a boil. Whisk in grits, bring to a boil, then reduce to a simmer. Cook stirring frequently until the grits have thickened to the desired level, about 15 minutes (for thicker grits cook longer, for looser grits decrease your cooking time). Turn off the heat and whisk in the butter and cheese. Season with salt and pepper to taste and serve.
JB’s Farm Fresh Scrambled Eggs With Dill
6 eggs
½ cup Mountain Fresh Creamery Milk
2 tbl olive oil
3 tbl fresh chopped dill
salt and pepper to taste
6 eggs
½ cup Mountain Fresh Creamery Milk
2 tbl olive oil
3 tbl fresh chopped dill
salt and pepper to taste
In a bowl, crack the eggs and whisk together with the cream until a uniform pale yellow is reached. Heat the olive oil in a skillet over medium heat. Pour the eggs into the skillet and cook, stirring constantly, until the eggs are done and no longer runny. Turn off heat and stir in the dill, salt, and pepper. Serve immediately.