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Tomato Scrambled Eggs on Grits Cakes

A wonderful way to add "pizzazz" to scrambled eggs! Great taste and very colorful on the plate. This recipe was featured in an issue of Blue Ridge County magazine.

8 Servings

Grits Cake

1 cup stone ground grits
4 cups boiling water
1 tsp salt
1 1/2 cups grated cheddar cheese
1/3 stick butter, melted

Cook & bake the grits the night before: Preheat oven to 350. Grease 9x13 pyrex dish with butter.Cook grits in boiling water with salt for 5-6 minutes. Stir in the melted butter. Stir in the grated cheese. Pour into greased dish and bake for 30 minutes or until the top is golden brown. Cool, cover with foil, and refrigerate overnight. Before serving: Cut the grits into squares. Heat griddle or non-stick pan. Brush with melted butter. Heat the grits squares on each side until they are heated through and crisp on the top and bottom.

Tomato Scrambled Eggs

2 Tbs butter
4 Tbs minced onion
1 Tbs flour
5-6 tomatoes, skinned, seeded, & quartered
1 tsp sugar
1 tsp salt
pepper to taste
16 eggs scrambled

Melt the butter in a saucepan, add the onion and saute until translucent. Stir in the flour and cook for 2-3 minutes. Add the seasonings and carefully stir in the tomatoes. Cover and cook over low heat until the tomatoes are cooked, but not mushy.

To Assemble: Place a square to grits cake on a plate. Place the scrambled eggs to the one side of the grits cake, leaving about 1/2 inch between the two. Pour a ribbon of the tomato sauce down the center and drizzle slightly over the top of the grits cake and scrambled eggs. Garnish with a sprig of parsley and some grape tomatoes.


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