Lowcountry Breakfast Delight

Ingredients

In this Lowcountry adaptation of the Irish Breakfast, we replace the traditional Irish sausage with smoked sausage, add shrimp for a touch of coastal flavor, and incorporate collard greens and grits to infuse the dish with the essence of the South. These changes result in a unique and delicious breakfast that pays homage to both Irish and Lowcountry culinary traditions. We alse have the original recipe for Irish Breakfast, so you can check it out.

• 4 slices of bacon 4 slices of bacon
• 4 smoked sausages 4 smoked sausages
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 2 cups (60g) chopped collard greens 2 cups (60g) chopped collard greens
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 32g (Sugars: 4g)
• Protein: 26g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
2. 2.
   In the same skillet, cook the smoked sausages until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In a medium saucepan, bring the water, milk, and chicken broth to a boil. Slowly whisk in the grits and reduce the heat to low. Cook, stirring occasionally, for about 20 minutes or until the grits are creamy and tender.
4. 4.
   In the same skillet used for the bacon and sausages, add the collard greens and cook until wilted and tender, about 5 minutes.
5. 5.
   Meanwhile, in a separate skillet, cook the shrimp until pink and cooked through, about 2-3 minutes per side.
6. 6.
   In a non-stick skillet, fry the eggs to your desired doneness.
7. 7.
   To serve, divide the grits among four plates. Top each plate with a smoked sausage, bacon slices, collard greens, shrimp, and a fried egg. Season with salt and pepper to taste.

Treat your ingredients with care...

• Stone-ground grits — Use stone-ground grits for their superior texture and flavor. Avoid instant or quick-cooking grits as they won't yield the same creamy consistency.
• Collard greens — Remove the tough stems before chopping the collard greens. For a milder flavor, blanch the greens in boiling water for a few minutes before cooking.
• Smoked sausage — Choose a high-quality smoked sausage with robust flavors to enhance the overall taste of the dish.
• Shrimp — Opt for fresh or frozen shrimp, peeled and deveined. Adjust the cooking time based on the size of the shrimp to ensure they are cooked through but still tender.
• Bacon — Crispy bacon adds a delightful crunch to the dish. Cook the bacon until it reaches your desired level of crispiness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the grits.
• Experiment with different types of smoked sausage, such as Andouille or Kielbasa, to vary the flavors.
• If collard greens are not available, substitute with other leafy greens like kale or Swiss chard.
• Serve with a side of hot sauce or chow-chow relish for an extra burst of flavor.
• To make the dish more indulgent, top each serving with a drizzle of melted butter or hollandaise sauce.

Serving advice

Serve the Lowcountry Breakfast Delight hot and fresh. Accompany it with a side of freshly baked biscuits or cornbread to complete the Southern breakfast experience.

Presentation advice

Arrange the components of the dish neatly on each plate, placing the grits as the base and layering the smoked sausage, bacon, collard greens, shrimp, and fried egg on top. Garnish with a sprinkle of chopped fresh herbs, such as parsley or chives, for a pop of color.