Baked Egg Over Spinach & Grits

This baked bowl of deliciousness all started with me trying to recreate a dish I had at a restaurant.  I don't remember what it was called but it involved polenta, sauteed veggies and a poached egg.  It was so deliciously simple that I thought "I can make this!" (as I tend to do).  Though as many of you already know, I'm a grits girl and no matter how skilled of a cook I claim to be, there are just some techniques I am NOT here for and poaching eggs is one of them.  So when I decided to recreate this dish I replaced polenta with grits and got the idea to bake everything in the oven, including the egg.  This way, I keep the runny yolk but loose all the hassle. Voila!

Though there was one problem: I got a serious craving for this dish on a day that I was low on everything.  All I could find in the way of veggies was spinach and half a red onion.  So unlike the restaurant version, which had all kinds of vegetables, mine was going to be a bit simpler. But like the restaurant version it was going to be meat free.  Even though I knew bacon would be amazing in this dish, I just didn't have any. So I carried on with my meatless meal, being sure to season everything WELL.  You'll find salt, pepper and paprika in the ingredients along with butter and parmesan cheese.  The latter can be omitted if you want to make this healthier but those seasonings and flavors combined with the runny yolk are almost sinful.  And while we're on the topic, the runny effing yolk!  Oh em gee.  It is everything in this dish and even though I thought poaching an egg would tough, I found this method to still be tricky.

See I have made this about 6 times now and I admit that I over cooked the egg twice.  The dish was not ruined, it just wasn't the same.  Overall, I learned that the trick is to have aluminum foil and patience.  The 20-25 minutes that this dish required may feel brutal but don't rush the egg and don't be afraid of the yolk and some giggle.  I'm telling you if you were never a fan of runny yolk, you will be the president of the fan club after this dish.  It's that good.

And before I stop typing I just want to be clear that I typically don't overhype dishes like this. But like I said, here I am 6 baked eggs later and I still may make this again this weekend.  It's becoming my go-to weekend breakfast.  So when YOU make this (cause I know you will), feel free to use the veggies you have on hand or those that you like; this is very versatile.  Also, this recipe is written for one portion (Because it's definitely going in my cookbook for singles) but it's super easy to double or quadruple.  If you do, bake it in individual dishes or use a large casserole dish and serve family style.  Another helpful hint is that you can prep the grits and the veggies in advance, cover with saran and store in the fridge for 48 hours.  When you're ready, pre heat your oven, throw the egg on there and boom! Breakfast!  Though I must admit that when I prepped an extra dish for the next day it ended up being that night's dinner.  Again, it's that good! Enjoy!

Ingredients:

1 teaspoon Kosher Salt

¼ teaspoon Fresh Black Pepper

¼ teaspoon Smoked Paprika (or sweet)

1 tablespoon butter, divided

1 tablespoon olive oil

2 tablespoons red onion, diced

1 clove garlic, minced

2 cups baby spinach, loosely packed

¼ cup Quick Cook Grits

1 cup water

2 tbsp Parmesan Cheese (plus more for garnish)

1 egg

Special tools: 

Small “Au Gratin” Dish (click HERE to view online, medium to large ramekins also work)

Aluminum Foil

Directions:

Preheat oven to 350 degrees.

In a small saucer, combine the seasonings: salt, pepper and paprika.  Then in a small sauté pan, heat half of the butter and the oil.  Add in the red onion and sauté until soft, about 5 minutes, then add in the garlic and sauté for 30 seconds more.  Next, add in the spinach, add a couple generous pinches of the seasoning mixture, and sauté everything together until spinach has just wilted.  Remove pan from the heat.

In a microwave-safe bowl, combine grits and water and microwave on high for about 3 minutes.  The grits should be slightly runny, not too hard as they will continue to cook in the oven.  Carefully, remove grits from the microwave and season them with the remaining butter, parmesan cheese, and a couple more generous pinches of the seasoning mix.  Stir to combine.  Pour the seasoned grits into a baking dish (Feel free to add an extra sprinkling of seasoning as pictured).

Next, top grits with sautéed spinach, leaving a hole in the center.  

Gently crack the egg and add it to the center of the dish.  The egg whites may spread out, but the yolk should be in the center.  Season the egg with the a bit more seasoning mix and then cover the dish loosely with aluminum foil and carefully place the dish in the preheated oven.  Bake for 20-25 minutes.  You are looking for the whites to be just set and the yolk to be runny.  I suggest checking after 20 minutes. If the egg whites are still undercooked, cover and bake 5 minutes more.  When egg is cooked, carefully remove dish from the oven.  Allow to stand for 5 minutes before placing the dish on a plate.  Sprinkle with extra parmesan cheese and enjoy. 

My First Cooking Competition

It's been ages since my last post, and I do have some recipes on the way, but I thought I'd take to my blog to share my experience participating in my first cooking competition.  This post is long, but it's the whole story! From start to finish. The good, the bad, and the tasty!

When I saw the email calling for cooks and chefs to compete in the Eat for Charity Event in DC, hosted by the American India Foundation, I knew I had to apply.  They basically were looking for someone just like me: amateur chef with a signature dish who wants to see how good their food really is.


Well that was me all right, and even though I knew that my Shrimp & Grits (pictured right) were definitely considered my "signature dish" and had to be my competition dish, I thought hmmmm "Shouldn't I make popcorn?" I mean, in case some of you don't know, I have a Gourmet Caramel Popcorn Business that needs to be promoted and I was not sure Mama Popcorn Queen would approve of this.

But then I quickly remembered why I chose to go into business with my Mom.  Even though she's tough and wants me focused only on Popcorn Queens, she still knows me better than anyone and she knew that I had to do this.  "Go ahead and apply," she said, "Just try to figure out some way to promote the biz."  And that was that.  I filled out the application and on May 15th I was sent an email saying I'd been selected as a contestant.  At that moment, I had no idea what I was getting myself into.  I just knew that I had been chosen and I wanted to win.

As we got closer to the competition (taking place on June 7th) more and more details about the event were shared and I got more and more nervous.  Here were the most nerve racking ones:

• No cooking allowed on site. No hot plates, no refrigeration.
• Each contestant had to prepare 150 small plates for 150 people.  Yikes!
• You had to present your dish to 3 judges, 2 of which are well known chefs in the DC area, the other the owner of a Gourmet Food Market in Dupont Circle (There's your popcorn connection Mom!)

As much as these tid bits of information scared the crap out of me, I decided to embrace them as challenges that real food competitors face.  As I came up with my budget, shopped for 150 people, and planned how I was going to make a dish like Shrimp & Grits OFF SITE, I remembered all the episodes of Top Chef I'd watched where curve balls were thrown at the "cheftestants." I told myself, you always wanted to do this April!  Step. It. Up. 


Two days before the event, I did my shopping at BJ's and my Mom found a great deal on Shrimp at Sysco (6 lb boxes at $8.50 a lb).  I was so excited about this deal, I forgot to ask her if the shrimp were cleaned.  I guess I assumed that they would be the "easy peel," deveined shrimp that clearly I've been spoiled with.  So the day before as I was doing my planning, I figured 1 hour would be enough time for peeling shrimp. -- BIG Mistake.  And I guess my subconscious picked up on this because the night before the competition, I had a horrible dream that everything went wrong.  I wont bore you with the details but I will say that when I woke up, I was so glad I woke up.

Right after my nightmare, I texted my Mom and told her about it.  She gave me the best reply:  "That's just the devil.  You're going to do great," she said. "Just don't go there expecting to win, go expecting to do your best."

It was exactly what I needed to hear, mainly the last part, which I repeated constantly in my head all day.  Especially when my friend Erica and I get to the kitchen, only to discover that the shrimp are not cleaned.  12 lbs of Shrimp that have to be peeled AND deveined.  I put Erica on it while I prepped other things but as we approached the 90 minute mark on the shrimp (remember I'd factored an hour) I had to jump in there and help.  And can I just say, as a side note, deveining shrimp is hands down the most tedious and disgusting job in cooking. #thatisall

Once we got the shrimp done, we were clearly behind schedule but I worked hard to get back on track.  Things were looking up until the point where it was time to cook my grits.  I was cooking them for 150 people and therefore had to use a huge pot.  The one I chose was tall as opposed to wide and what happened was, the grits on the bottom cooked so quickly and lumped together while the ones on top were still "raw."

As I was scraping these large lumps of grits off of the bottom of the pot, I literally thought I was going to cry.  It was 10 minutes past the time we were set to leave and I was feeling like I had to start the grits all over! Then, God stepped in.  Right when I was on the verge of a break down, the owners of Ravioli Revolution came into the kitchen.  (I guess I forgot to mention that Popcorn Queens rents a commercial kitchen that is shared with other food entrepreneurs) The guys came in and were instantly curious about what I was making, since it wasn't popcorn.  I told them but confessed that the grits were a disaster and it was looking like I wasn't going to make it.

"April!" one of them said to me "Grits are just like polenta, you have to whisk em! You can't be stirring the grits!"  He was right.  Any other time I've made grits, I've had a whisk but not this time.  "I don't have a whisk big enough for this pot! I don't know what to do!"  Then he said the magic words: "I have a big whisk in my station.  You're welcome to use it as long as you put it back."

My friend Erica runs over to grab the whisk, she comes back and it was like the clouds parted and the sun shone again! THIS WHISK was exactly what I needed (and just fyi I couldn't even find the whisk they gave me online, this one doesn't do it justice but will give you an idea).  I pulled the trash can over, dumped the big lumps into it and whisked my butt off until the grits were as close to perfection that I could get them.  Erica and I quickly loaded up the car.  We were about 20 minutes late but we were on our way.

We arrived at the venue Mad Momos (pretty cool place) and it was a race to get set up and begin serving.  As I was unpacking, people saw the shrimp and a crowd began to gather right away; good sign! Once I was ready, Erica and I had an assembly line going and started serving our plates.  I got amazing feedback on the dish and after several hours of what felt like hell, I finally started to have fun.  I realized, while serving, that even though cooking is hard work, I really love to do it because I love the joy food brings people and the conversations that come from it.

A guest and his plate. I did 150 of these!

When I had a spare moment, I went around and tasted some of my competitiors dishes.  I got a little worried, but I remembered what my mom said and I knew I had done my best work.  And really, so had everyone else so I knew there was a chance that I wouldn't win, but my friends and brother were there to vote for me and I even had quite a few strangers tell me they voted for my dish for fan favorite! yay!

My sous chef Erica and I toasting it up at the end.

All the compliments and kind words really felt great but at the end of the day, I didn't win and yes I was disappointed but I learned so much.  I learned that I can cook for large crowds. I learned that I do have what it takes to compete.  And I learned that you have to have support to be successful in cooking (and in anything really).  I don't know what I would have done without my friend Erica, my Mom, my Ravioli Revolution Superheros and of course my friends and family that came out to support me.

Overall, I didn't get a win but I'd definitely be selling myself short if I said my first cooking competition wasn't a success!